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  • Writer's pictureMarissa Bialecki

Tuscan Tomato Soup + Mozzarella Toast | Capital Chefs: Fabio Trabocchi of Fiola (Part 2)

Updated: Dec 25, 2018

Put down the Kraft singles. Step away from the cheese whiz or whatever else you’re holding in your hand. Grilled cheese and tomato soup is about to be taken to a whole new level. Fiola style. And in this frigid weather as of late, this hearty soup and sandwich will keep you warm and your belly full.

For Fabio Trabocchi, the chef and mastermind behind Fiola, he says “there’s a lot to learn from what a kid likes,” and occasionally uses it as inspiration in the kitchen. In this dish, Trabocchi takes a childhood classic and makes a grownup version that I’m sure you’ll enjoy.

Fabio Trabocchi’s Pappa al Pomodoro, Tuscan Tomato Soup + Buffalo Mozzarella Toast Serves 4

Ingredients for the Soup: 4 tablespoons extra virgin olive oil 1/2 small onion, chopped 1 garlic clove, thinly sliced 2 1/2 pounds fresh tomatoes, peeled, seeded and roughly chopped 3/4 pound day-old Italian Country bread, roughly sliced 2 cups chicken stock 1 cup fresh torn basil leaves Freshly ground white Pepper Grated Parmigiano-Reggiano

Instructions For the Soup: 1. In a medium size saute pan, heat the olive oil over a medium-high heat until hot. Add the onion and garlic and cook for a few minutes, until soft and translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and cook until the tomatoes begin to soften. 2. Using a wooden spoon, add the country bread chunks and stock. Continue simmering until the bread has absorbed as much of the liquid as possible. Remove from the heat and stir in the basil. Season to taste with pepper. Serve immediately with grated cheese in warmed soup bowls.

Ingredients for the Buffalo Mozzarella Toast: 8 slices of white bread for toast 4 leaves of Basil 8 slices of Buffalo mozzarella 1/4 of 1 inch thick 6 tablespoons of ricotta 3 tablespoons of extra virgin olive oil

Instructions for the Toast: 1. Spread ricotta evenly on all the slices of bread and drizzle all of the slices with extra virgin olive oil. Place a basil leaf over each of the four of slices and top the same with two slices of mozzarella. Cover the mozzarella with the remaining four slices of bread. 2. Toast the sandwiches in a skillet until golden brown.

Final Assembling: Serve the soup in warm bowls and garnish with the toast.



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