Join Gaia from Florence to learn how to make Pappa al Pomodoro. This classic Tuscan bread soup is incredibly simple, satisfying, and absolutely comforting!
Class Details
April 28th - 10:00 AM - 11:30 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Outside of Seattle? Purchase online from our friends at DeLaurenti and dry goods and specialty imported ingredients can be shipped to your doorstep.
Pappa al Pomodoro
300 grams (10.5 ounces) stale Tuscan bread at least 2-3 days old (or any unsalted bread)
400 grams (1 14 ounce can) canned tomatoes with juice or 500 grams (2 1/2 cups) ripe tomatoes (peeled, seeded, and chopped)
1 vegetable stock/bouillon cube (or any vegetable stock homemade or store bought)
1 onion
2 garlic cloves
Fresh basil for garnish
Grated Parmesan cheese
Extra virgin olive oil
Salt
Pepper
Sugar
*Optional Chili flakes, tomato paste
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium to large pot for stock
1 non-stick pot
1 small non-stick frying pan
1 “spatola” or flat spatula
More Classes from Gaia
Please see below for all class options by this chef, or email hello@thetablelesstraveled.com.