This colorful tomato creation was inspired by a dish served at the wonderful Italian restaurant, Come a Casa in Paris’s 20th arrondissement. Chef-owner Flavia Federici reimagined the humble Tuscan pappa al pomodoro tomato and bread soup into an elegant tower of vibrant Italian flavors. This is our version with a few tweaks, something we’ll be sharing with friends all summer long.

Nourish notes: As with any cheese, Burrata and mozzarella do come with a higher carbon load than their veggie friends so it’s important to be vigilant about your sources – buy from a local, sustainable producer if possible, and if not, seek it out from an Italian deli that sources their produce from small scale farms that respect the environment.

Using stale bread, finely ground into breadcrumbs makes this a great zero-waste recipe too.

Molded Pappa al Pomodoro with Burrata and Pesto

6 servings | A large covered skillet; a strainer; a 3 ½-inch (8 cm) pastry cutter

Ingredients

2 tablespoons extra virgin olive oil, plus more for garnish
4 plump, moist, cloves garlic, minced
½ teaspoon fine sea salt
Two 14-ounce/400g canned tomato pulp (preferably Mutti brand), or 400g fresh garden tomatoes, cored and diced
¼ teaspoon red pepper flakes
2 tablespoon tomato paste
A bunch of fresh basil leaves, finely chopped
½ cup (125 ml) finely ground bread crumbs
½ pound (250 g) burrata cheese (or use fresh buffalo mozzarella)
½ cup (125 ml) homemade basil pesto
Extra-virgin olive oil, for garnish

Method

In a large, covered skillet, combine the oil, garlic, and salt, and sweat – cooked covered, over low heat – until the garlic is golden. Add the tomatoes, red pepper flakes, tomato paste, and basil, and bread crumbs, and simmer, uncovered, over moderate heat until the mixture is thick, 5 to 10 minutes. Taste for seasoning. Transfer to a strainer set over a bowl to drain off any liquid. Cover and refrigerate until well chilled. At serving time, place the pastry cutter on a plate and spoon the strained mixture into the mold, pressing down lightly to even it out. Remove the pastry cutter. Garnish with the burrata or buffalo mozzarella. Top with pesto and a drizzle of olive oil. Repeat with the remaining portions.

Variations: In season, place a thick slice of fresh tomato, cut to size with the pastry cutter, on the plate, then add the cooked tomatoes and proceed with recipe.