Italian Recipes – Cutting and Preparing the Bread for Papa al Pomodoro

    Published: 06-16-2009
    Views: 10,410
    Culinary and Lifestyle Specialist Lisa Mushaw demonstrates how to cut and prepare the bread for Papa al Pomodoro.

    Lisa Mushaw

    A new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.

    Lisa Mushaw: Hi, I am Lisa Mushaw, owner of Treasures of Tuscany, an Epicurean Voyage. Today we are preparing Papaalpomodoro. Papaalpomodoro is tomato and bread soup. Right now, I am going to show you how to trim the crust off the bread to get it ready for the tomato base.

    Let s begin, what we are going to do is cut both ends of the crust off first, like so. And I personally like to make it a little easy for myself, typically for Papaalpomodoro; the bread is usually one day old so, the bread is still a little bit soft in the inside so you are really working with some gooiness.

    So I cut it in the center, so that I can hold the base on the bottom and then I slice down all four sides, making a rectangle, like so. Another thing about Papaalpomodoro is, even though this bread recipe allows for bread that s a day old, you start making use much older bread because you are going to cut this down into tomato soup and so the bread will soften in the soup.

    And you are still going to get a great taste. So, here you have as you can see, just the final trimming of the crust that are coming off like so and then once you have removed all the crust like I have, you are just going to simply tear it into your bowl. There is no rhyme or reason to the tearing, just put it in here, getting it ready for the sauce. And there you have it. Now that we have completed removing the crust from in the bread; we are going to go ahead and saut the garlic.