Pappa al Pomodoro with Guanciale With Chef Tom Salt

Another brilliant dish from Tom Salt. A long-time supporter of Tempus Foods and also executive chef of the London restaurant group Manicomio and the city staple that is Canto Corvino. With his Italian style, he has created a flavourful recipe: Pappa al Pomodoro with Tempus Foods’ Guanciale & golden marjoram.  

PAPPA AL POMODORO WITH GUANCIALE & GOLDEN MARJORAM 

Pappa al Pomodoro with Guanciale With Chef Tom Salt

Ingredients:  

  • ½ Onion  
  • 1 Carrot  
  • 1 Celery  
  • 3 Garlic Cloves  
  • 3 Vine Tomatoes  
  • 1 Tin of Tomatoes  
  • 2 Slices of Sourdough  
  • Basil  
  • Majoram  

Method:

  1. Finely slice garlic and dice vegetables  
  1. On a medium heat fry garlic with olive oil. Then add vegetables and keep on a low heat with lid till tender (no colour)  
  1. With boiling water, cross and blanch tomatoes to remove skin. Then cut into quarters to remove seeds and add to the pan with the vegetables 
  1. Heat for 10 mins and add the tin tomatoes.  
  1. After, use the empty tomato tin and fill with water and add to the tomatoes.  
  1. Tear 7 basil leaves and add to the pan and simmer for 15 minutes.  
  1. Remove crusts from the sourdough bread and break into small pieces and add to the tomatoes 
  1.  Simmer for a further 15 minutes until the bread has absorbed into the soup.  
  1. Lastly, garnish with thinly sliced guanciale, olive oil, pepper and majoram leaves. 

Tempus' Guanciale 

A perfect product to add that extra touch to your dish. A sow jowl cured in coriander, fennel and black pepper. Smoked for 20 hours before aging for a further 3 months. 

Tempus' Guanciale

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