Imagine a dish that transforms humble ingredients into a culinary masterpiece that will transport your taste buds straight to the sun-drenched hills of Tuscany! This Grilled Pappa al Pomodoro with Crab Meat Crostini is not just a recipe, it's a gastronomic journey that elevates simple stale bread and ripe tomatoes into a restaurant-worthy experience that will make your dinner guests think you've secretly trained in a professional kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 ripe tomatoes
- 2 cups stale bread
- 4 cups vegetable broth
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 cup crab meat
- 1 tablespoon fresh basil, chopped
- 1 baguette, sliced for crostini
Instructions
- Prepare the tomatoes by washing and cutting them into rough chunks. Remove seeds if desired for a smoother texture.
- In a large heavy-bottomed pot, heat extra virgin olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned, approximately 1-2 minutes.
- Add chopped tomatoes to the pot and cook for 5-7 minutes, allowing them to break down and release their natural juices.
- Tear stale bread into rustic pieces and add to the tomato mixture. Stir to combine and absorb the tomato juices.
- Gradually pour in vegetable broth, stirring continuously to help bread absorb liquid and create a thick, porridge-like consistency.
- Season the mixture with salt and freshly ground black pepper. Simmer on low heat for 10-12 minutes, stirring occasionally.
- While the pappa al pomodoro is simmering, prepare the crostini by slicing baguette diagonally into thin pieces.
- Brush baguette slices with olive oil and grill or toast until golden and crisp on both sides.
- Gently mix crab meat with chopped fresh basil, adding a touch of olive oil and seasoning lightly with salt and pepper.
- Once pappa al pomodoro is thick and bread is fully incorporated, remove from heat and let rest for 5 minutes.
- Plate the warm pappa al pomodoro, top with crab meat mixture, and serve alongside crispy crostini.
Tips
- Use truly ripe, in-season tomatoes for the most intense flavor profile.
- Ensure your bread is genuinely stale - day-old rustic bread works best for authentic texture.
- Control your heat carefully when sautéing garlic to prevent burning, which can create a bitter taste.
- For extra richness, consider using homemade vegetable broth instead of store-bought.
- The key to perfect consistency is patience - allow the bread to slowly absorb the tomato juices and broth.
- Choose fresh, high-quality crab meat for the topping to elevate the entire dish.
- Serve immediately while the pappa al pomodoro is still warm for the best sensory experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 15g
Saturated Fat: g
Cholesterol: 45mg
