Pappa al pomodoro

Image: Torno Subito, W Dubai - The Palm

Pappa al pomodoro recipe by Bernardo Paladini

Discover how to make this hearty Tuscan soup by chef Bernardo Paladini at Torno Subito, W Dubai - The Palm, transforming leftover bread and parmesan cheese into an unforgettably tasty Italian starter. A recipe shared in aid the Food for Soul campaign, Cooking is an Act of Love.

03 December, 2019
Average: 1.6 (16 votes)

Type of dish

Dietary Consideration

serves for



250g (leftover)
Camona tomatoes
Basil leaves
1 garlic
1 onion
Anise star
Extra olive oil
Parmigiano cheese
65g (Crust)
Fresh milk
1 litre
fresh nutmeg

Step 01

Create a tomato sauce prepared with onion, garlic and star
anise. Add fresh tomatoes and cook it for 35 minutes.

Step 02

Blend the bread crumb and add it to the tomato sauce.

Step 03

Make an infusion of Parmigiano-Reggiano crust and milk
overnight. Next day, blend it, strain it and put it into a syphon.

Step 04

Roast the bread crust with olive oil, lemon zest, black pepper
and salt.


Step 05

Serve the tomato and bread at the bottom, cover with the
crunchy breadcrumbs and finish it with the foam at 64 degrees