Madonna has been on the tele and radio all week and now there’s a concert for Australia! Oh yes…. it’s all good for us Mads fans.
So, in the kitchen this morning we have early nineties Madonna in the background and this on the go for lunch. It only takes a few minutes of chopping and then about an hour on the stovetop.
Add a plate of prosciutto or salami and you have a really great summers lunch.
While all of that was happening in here, Tim moved this (above) mob of deer to the paddock opposite our house. They looked to be loving all that gorgeous grass, and I’m sure the sounds of Madonna wafting down to them was welcome too.
Pappa al Pomodoro
This recipe comes from from a Tuscan cook Christina (also mentioned here) who only gave me the recipe only if I swore never to add cheese. I don’t feel that strongly about it but agree that there’s no need.
800g fresh, ripe tomatoes, roughly chopped
500g stale crusty bread (sourdough is ideal), roughly chopped
1 medium leek, thinly sliced
A handful of basil leaves
1 2cm piece of ginger, finely grated
2 cloves garlic, finely chopped
1 tsp tomato paste
1 1/2 litres vegetable stock
1/2 cup olive oil
In a saucepan over medium heat brown the leek, ginger and garlic in a little oil. Add the tomato paste and one minute later the chopped tomatoes and basil (reserve a few leaves for serving). Bring to the boil then reduce the heat and add the stock, salt and pepper to taste and bring back to the boil. Add the bread, cover, reduce heat and cook for about an hour.
This soup is best served just warm.