Recipes
Pappa al Pomodoro
Last updated: May 23, 2026.
Serves 2-4
Ingredients
EVOO
3 cloves garlic, thinly sliced
Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks
Directions
EVOO
3 cloves garlic, thinly sliced
Add the EVOO to a pan and heat on medium. Add the garlic and sweat until just barely starting to brown, adjusting the heat so the garlic doesn’t scorch.
Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks
Add the salt, pepper, and tomatoes to the pan. Bring the tomatoes to a gentle simmer, then add the bread, stirring to combine. Continue cooking over medium or medium-low heat until the bread kinda melts into the tomatoes.
Serve in a bowl, topped with a drizzle of good EVOO and some torn basil leaves.
Lettuce Soup
Serves 2
Ingredients
30 g (2 tbsp) butter or EVOO
225 g (~ 2 cups) 1/4-inch-diced onion or shallot
4 large garlic cloves, 1/8-inch-dice
450 g (2 cups) water + 1 tbsp Better Than Bouillon Vegetarian Broth Base
225 g lettuce, roughly chopped
Kosher salt, as needed
Note: Feel free to substitute any sort of broth for the water and broth base.
Directions
Add oil or butter to a small saucepan over medium-low heat. Add shallots or onions and sweat until translucent. Add garlic, and cook for another 3-4 minutes. Add water and broth base and increase heat to high, stirring to dissolve the broth base. Once at a boil, add the lettuce and boil for a minute or two to wilt completely. Transfer to a blender and blend on high until pureed. Taste for salt. Pour into two bowls. Garnish with parsley and a few dots of really good EVOO.