Grilled pappa al pomodoro with crab meat crostini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Over-ripe tomatoes; cores removed |
| 1½ | cup | Torn up day old bread |
| ¼ | cup | Fresh basil leaves |
| 1 | tablespoon | Chopped fresh thyme leaves |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | ounces | Fresh Dungeness or Maryland crab meat |
| 2 | tablespoons | Extra-virgin olive oil |
| ¼ | cup | Extra-virgin olive oil |
| Juice and zest of 1 lemon | ||
| 1 | teaspoon | Crushed red pepper flakes |
| 2 | Scallions; thinly sliced | |
| 4 | slices | Baguette; toasted and cooled |
Directions
In a food processor, blend tomatoes until liquid. Add day old bread, basil, thyme and season aggressively with salt and pepper. If too thick, thin with water. Allow to sit in a cool place. In a medium mixing bowl, toss crab meat, 2 tablespoons extra-virgin oil, juice and zest of 1 lemon, red pepper and scallion gently together and season lightly with salt. Divide cool tomato soup among 4 bowls. Place 1 slice baguette in center of each bowl.
Float 2 ounces crab meat mixture on top of each baguette slice and serve.
This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5672 broadcast 01-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-02-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.