Pappa al Pomodoro is one of our most popular dishes when we entertain guest during our Artistic Gourmet Adventures. This one is made on location at our Venue in Lake Como, Italy!
Ingredients
2 red onion, thickly sliced (enough to cover most of the bottom of your pan)
3-4 Garlic Cloves, thinly sliced
12 Basil leaves, no sprigs (I use the largest leaves, the smaller ones are better for garnish anyway)
Extra Virgin Olive oil (enough to cover onions)
2 Cans (28 oz/800g) Whole peeled tomatoes, or Fresh Tomatoes, or mixture
Water (one tomato tin worth)
Small tin tomato paste (or 4 TBS CONCENTRATE)
Dried crusty bread, can be Gluten Free (3-4 slices, torn into pieces)
Salt & pepper, opt. Red Pepper Flakes
If you are inspired to re-create any of our recipes, please feel free to post a photo on our “Homecooking With Chef Walter” fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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“Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.”
For more information on Artistic Gourmet Adventures, check their website,
🌍http://ArtisticGourmetAdventures.com.
About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: “Back In Town”; Nard Berings, http://www.triplescoopmusic.com
4 Comments
Glad to see you back!
❤🧡💚💙💜💖💕 Absolutely gorgeous views, history and the dish itself looks heavenly! Even the birds erupted into song, half way through! 🎶🎶🐦🐦 Thank you Sir for sharing your amazing culinary adventures.👏🏽👏🏽👏🏽👏🏽🥰🥰
Hi!! Thanks for an amazing video ❤
Mother was not Italian and used half the basel. This was 70 years ago, and there was no blender. She used a potato Messer. She put in a TINY bit of sugar … we called it tomato bread soup!
I must try your recipe.