Burrata Alla Pappa Alla Pomodoro

Makes 4 Servings
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  • 4 balls burrata, fresh Italian cheese
  • ¼ cup (60ml) extra-virgin olive oil, plus more for drizzling 
  • 2- 3 pounds (200g) ripe tomatoes 
  • 1 can (400g) San Maranzo tomatoes
  • 2 - 3 cloves of garlic, minced 
  • 12-15 basil leaves 
  • 1 large onion, thinly sliced 
  • ½ teaspoon (2.5ml) crushed red pepper flakes
  • salt 
  • pepper
  • 2 cups of vegetable stock
  • ½ loaf of stale Italian bread, cut into crustless 1-inch (2.5 cm) Italian bread cubes (1-2 days old)


Slice a small x in the base of each tomato.  Blanch tomatoes in a large pot of boiling water for 10-20 seconds until their skins start to separate from the flesh. Fill a large bowl with ice water and add the blanched tomatoes to cool.  Remove and discard the tomato skins.  Roughly chop the tomatoes and set aside.

In a large saucepan, heat 3 tablespoons (45 ml) Olive Oil over medium heat. Add garlic and red pepper flakes to the pan and cook till garlic begins to turn golden brown. Add the sliced onion and cook, stirring, just until softened, about 6 minutes. Add the fresh tomatoes and the can of San Maranzo tomatoes along with their juices, and cook for 30 minutes until tomatoes have softened.  Coarsely mash the tomatoes.  Add the vegetable stock and bread, mashing the bread until fully incorporated.  Season with salt and pepper.  Simmer for an additional 25 minutes.  The soup will be very thick when reduced.

Ladle soup into 4 shallow soup bowls.  Add balls of Burrata to the center of the bowl resting in the soup.  Garnish the top of the Burrata with chopped pine nuts and a drizzle of olive oil.

Add 3-4 basil leaves to base of the Burrata.  Serve immediately.


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