GreenJinn's Gourmet Guide

Welcome back to the second recipe in our new series, GreenJinn's Gourmet Guide!

At GreenJinn we're really lucky to have an international team of FOODIES 🌎🤤

We love sharing recipes and we thought why not share them with you too!

In case you missed it last time, this month's recipes are from ITALY 🇮🇹

The second recipe we have is a main called PAPPA AL POMODORO 🍅 It's a traditional Tuscan soup dish!

Check out the recipe below 👇

INGREDIENTS:

• - 500g tomatoes
• - 1 carrot
• - 1 celery
• - Ricotta cheese
• - Vegetable granular broth
• - Wholemeal bread
• - 5g basil
• - Shallots
• - Garlic

METHOD:

• 1. Peel and finely chop shallots, carrot and celery
• 2. Sauté with 2-3 tbsp of oil in a skillet over medium heat for 3-4 minutes, stirring often
• 3. Add the cherry tomatoes, a few basil leaves, 250ml water, a pinch of salt and sugar. Cover with a lid, bring to a gentle simmer and cook for about 15 minutes
• 4. Cut some bread into small cubes and then cut another piece of bread into diagonal slices
• 5. Transfer the cubes to the pan with the cherry tomatoes and continue cooking with the lid on for about 5-7 minutes, stirring occasionally
• 6. Take the slices of bread that you have cut diagonally and toast them in the toaster oven or pan with a drizzle of oil for 5-6 minutes, turning them halfway through cooking
• 7. Pour a drizzle of oil over the cherry tomatoes and bread cubes and whisk until you have a somewhat rustic consistency (TIP: to adjust the consistency, add more hot water)
• 8. Separately, season the ricotta cheese with a drizzle of oil and a pinch of salt
• 9. Serve the Pappa al Pomodoro warm in soup plates or bowls, garnish it with the ricotta and basil and add a drizzle of oil and accompany with toasted bread.

BUON APPETITO!