Victor Sack wrote:
> maxine in ri > wrote:
>
>
>>Suggestions?
>
>
> Basil goes well with tomatoes. So, consider the popular variation on
> the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
> not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
> which is grilled, generously rubbed with garlic and even more generously
> sprinkled with olive oil, if not actually dunked into it. Ideally, only
> the best quality extra-virgin oil, etc, is used. However, a variation
> with tomatoes and basil has become very popular. Just make
> bruschetta/fettunta as above, but top the bread with some chopped tomato
> flesh, some finely chopped garlic, and quantities of torn-up basil,
> before sprinkling with oil. Eat, preferably with some good wine.
>
> Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
> is a typical recipe from from Cucina Italiana, compiled by the Accademia
> Italiana della Cucina. Ideally, use the same kind of bread as described
> above.

> Pappa col pomodoro

*Recipe snipped*
>
> Victor


Thank you, Bubba Vic, Even though she lives next door to me on the
20th floor of a Manhattan high riser, Laura has an abundance of basil
growing on her tiny terrace and shares it with me and anybody else who
wants some.

As soon as I get all the ingredients for the Bruschetta/fettuna or the
Pappa col pomodoro, I will attempt to make it. Meanwhile, I am
already drinking the good wine, which I happen to have on hand. )