For the Solid and Liquid Pappa
800 g (2-1/4 lbs) San Marzano tomatoes //
800 g (2-1/4 lbs) red round tomatoes //
800 g ( 2-1/4 lbs) cherry tomatoes //
250 g (9 oz) white onions //
10 fresh medium basil leaves //
1 kg (35 oz) stale white bread //
150 g (5 oz) extra virgin olive oil //
5 g (0.2 oz) sea salt //
3 g (0.1 oz) black pepper //
2 slices white sandwich bread //
50 g (1.8 oz) anchovy fi llet //
30 g (1.1 oz) fresh lemon juice //
40 g (1.5 oz) white almonds //
Smoked Provola Cheese Croquette
250 g (8.9 oz) smoked Provola cheese (Provolone) //
200 g (8.9 oz) breadcrumbs //
3 fresh eggs //
1.5 liters (50 oz / 6-1/4 cups)
vegetable oil //
For the Pappa Solid and Liquid
1 } Blanch all the tomatoes in water and remove the skin and seeds.
2 } Cut the onion finely and brown in the olive oil.
3 } Once cooked, add the chopped tomatoes and cook for 40 minutes over a low heat (the mixture must end up as a compound with almost no liquid).
4 } Next, season with salt and pepper, add 2/3 of the finely chopped basil before it becomes dry and keep 1/3 of it. Blend the retained basil into a
smooth and fluid mixture.
1 } Wash and dry the anchovies, clean the lemon retaining only the pulp and make a pesto with lemon, anchovies and almonds. Spread the bread with the pesto and toast in the oven at 190°C (375°F) on both sides.
Smoked Provola Cheese
1 } Cut the Provola cheese (also known as Provolone) into cubes of 2 cm x 2 cm (1 inch x 1 inch). Cover with eggs and breadcrumbs.
2 } Repeat twice and fry in vegetable oil at 180°C (356°F).
Preparation of the Dish
1 } With the help of a 7 cm x 4 cm pastry mold (2.8 inches x 1.6 inches), put
the solid pappa inside and bake in the oven at 180°C (356 °F) for 8 minutes.
2 } Then pour in the liquid pappa, the pieces of smoked Provola cheese and finally, the anchovy toast.
3 } Cut into 1.5 cm x 8 cm (1/2 inch x 4 inch) strips and finish with a drizzle of extra virgin olive oil and basil tips.