A HYBRID BETWEEN THE CLASSIC TUSCANY BREAD SOUP AND KIMCHI JJIGAE, SERVED HOT OR COLD
If you follow my Instagram, you’d know that I have a
barking barfing fur-child to attend to (yes, still). So I’m quickly leaving you this recipe, which is a fantastic way to use up any day-old breads, or any over-proofed-thus-deflated breads in my case, which happens a lot these days. It’s a hybrid between pappa al pomodoro, the classic Tuscany bread soup, and kimchi jjigae, the national anthemic stew from Korea. You can serve it hot with the AC blasting, or chilled and cold at the next rooftop party ya’ll kids are so good at throwing nowadays. Relaxed, soothing and comforting, unlike my life as we speak. So go now. Have some fun for me.
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