Pappa al po­modor­ooro with moz­zarella and ’nduja By Mat­teo Aloe

The Guardian - G2 - - Food - Mat­teo Aloe is the chef founder of Ra­dio Alice Pizze­ria and Ber­bere Pizze­ria

Ev­ery re­gion in Italy has a dif­fer­ent method and recipe to sal­vage waste bread, from ri­bol­lita to polpette to pan­zanella. My favourite is the ever­green, or ever-red, pappa al po­modoro. As with many of Italy’s sta­ple dishes, such as pizza or pasta, the pappa is a base to play with. In this case, I have added buf­falo moz­zarella, for its fresh and rich flavours, and melted Cal­abrian ’nduja, for a spicy twist that re­minds me of home.

Method

Gen­tly heat three ta­ble­spoons of ex­tra vir­gin olive oil in a pot, with two gar­lic cloves. Add the tomato sauce (try to find a rich, or­ganic one or even bet­ter, make your own with fresh toma­toes from the gar­den). Leave to cook for about 10 min­utes on a medium heat. Then re­move the gar­lic cloves from the tomato sauce.

Cut the stale bread in cubes, add to the tomato sauce and mix well with a wooden spoon.

Keep cook­ing at low heat for five min­utes, then switch off the heat and add a gen­er­ous glug of olive oil, as well as the fresh basil and grated parmi­giano reg­giano, and gen­tly stir. Heat the ’nduja in a small fry­ing pan, at the low­est pos­si­ble heat, un­til warmed through.

To serve, for each diner, spoon five ta­ble­spoons of the pappa in a bowl, scoop a quar­ter of the ’nduja into the mid­dle and top with the whole buf­falo moz­zarella (which should be at room tem­per­a­ture). Gar­nish with more basil leaves and pep­per­corn.

Prep 10mins Cook­ing 20mins Serves 4

In­gre­di­ents

60g ex­tra vir­gin olive oil

2 gar­lic cloves 800g tomato sauce 600g stale sour­dough bread Fresh basil leaves 80g parmi­giano reg­giano

50g Cal­abrian ‘nduja

4 x 100g whole buf­falo moz­zarella Black pep­per­corn

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