Family friendly

Pappa al pomodoro with white anchovy and burrata

Name: Tuscan bread soup with white anchovy and burrata recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 120ml extra virgin olive oil, plus extra to drizzle; 6 garlic cloves, thinly sliced; 1 tsp fennel seeds; 1/2 cup basil leaves, plus extra to serve; 1.5kg ripe truss tomatoes, chopped into large pieces; 500g ripe cherry tomatoes; 6 thick slices ciabatta, torn; 1/4 tsp dried chilli flakes; 2 torn balls burrata cheese, to serve; White anchovies, to serve

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Georgie Esdaile Pappa al pomodoro with white anchovy and burrata — Nigel Lough

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by Georgina Esdaile

Food Editor

Feb 08, 2022

This soup is very simple, so it’s vital to use good-quality olive oil and ripe tomatoes.

120ml extra virgin olive oil, plus extra to drizzle
6 garlic cloves, thinly sliced
1 tsp fennel seeds
1/2 cup basil leaves, plus extra to serve
1.5kg ripe truss tomatoes, chopped into large pieces
500g ripe cherry tomatoes
6 thick slices ciabatta, torn
1/4 tsp dried chilli flakes
2 torn balls burrata cheese, to serve
White anchovies, to serve

Method

1.

Place 1/3 cup (80ml) oil in a large, deep frypan over high heat. Add garlic and fennel seeds and cook for 30 seconds or until lightly golden and toasted. Add basil and tomatoes and stir to combine. Season and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until thickened and rich.
2.

Remove from the heat, add half the ciabatta, stir to combine and allow to sit for 10 minutes, or until the bread has softened and started to fall apart. Preheat oven to 200°C.
3.

Place remaining ciabatta in a bowl with remaining 2 tbs oil and chilli flakes. Season and toss to combine. Place on a lined baking tray and cook for 15-20 minutes, tossing, or until golden and crisp.
4.

Divide soup between bowls, top with toasted ciabatta, torn burrata, a few white anchovies and extra basil leaves. Drizzle with extra olive oil to serve.