A dish that speaks of Tuscany
The pappa al pomodoro (bread and tomato soup), for many a tasty childhood memory, comes from the tradition of peasant cuisine.
It is made with simple elements: tomato, Tuscan extra virgin olive oil, basil, and stale bread leftovers.
It is among the symbolic recipes of Tuscan cuisine based on vegetables, made with what’s available. Together with the panzanella (bread salad) in summer and ribollita (vegetable soup) in winter, the pappa al pomodoro is one of the most beloved leftovers recipes of all time.
You can serve the pappa al pomodoro at room temperature or hot, tasty and healthy, loved even by children, and can be stored in the freezer, ready to be enjoyed at any time!
- 500 g of ripe Tuscan tomatoes
- 300 g of stale Tuscan bread
- 1 litre of vegetable stock
- 1 clove of garlic
- Castello Monterinaldi Extra-Virgin Olive Oil
- some basil leaves
1) To prepare the pappa al pomodoro, clean the tomatoes, peel them, and cut them in no particular way.
2) In a saucepan (preferably earthenware) heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper.
3) Meanwhile, cut the bread into chunks and put it in a bowl, cover with boiling broth until the crust has softened.
4) Add the bread in the saucepan with the tomato, stir constantly, until the bread is completely mashed. If the pappa gets too dry, add the broth a little at a time. Season with salt and pepper and add the fresh basil leaves.
5) Let the pappa al pomodoro rest and garnish with fresh basil and a drizzle of extra virgin olive oil.
A simple and poor recipe of the Tuscan tradition, the pappa col pomodoro is very suitable for children for its simple ingredients and for its soft and creamy consistency. Be careful not to burn the garlic which would give it a bitter hint. Adults can add a generous amount of black pepper from grinder or chili oil.