Pappa al Pomodoro Recipe

Tuscan bread is generally unsalted, that’s why it can be combined with many ingredients (such as extra virgin olive oil and tomatoes ) which make it much appreciated. These simple ingredients make up a the basis for many recipes yet there is one condition, these few ingredients must be of excellent quality and Tuscan.

Once you get the basic ingredients of excellent quality you will find that every tuscan family has its own recipe. You only have to try!

 

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients  Serves: 6-8

  • 500g  of 2 day old tuscan bread
  • olive oil for the sauce
  • 4 garlic cloves, peeled and crushed
  • 1kg  ripe tomatoes, skinned and cut into chunks
  • 1 small dried red chilli
  • 12 large basil leaves torn
  • Extra virgin olive oil to top


Instructions Pappa al Pomodoro Recipe

  1. Slice the bread and cut into slices.
  2. Heat the olive oil in a saucepan large enough to eventually contain all the ingredients.
  3. Add the garlic and when it begins to sizzle add the chili and after a couple of minutes the tomatoes.
  4. Season with salt and pepper.
  5. Cook for 15 minutes and when the tomatoes have melted into a sauce add the bread and stir, and lower the heat.
  6. Simmer until the consistency is that of a thick stew.
  7. Check the seasoning and add the basil leaves, before finishing your preparation.
  8. When you serve the Pappa al Pomodoro, you will add fresh basil leaves, not torn in this case, and extra virgin olive oil.

Pappa al Pomodoro is one of the foods that Tuscany has contaminated the entire peninsula with.  This contamination occurred not only because this thick bread soup is delicious but also because of a funny popular song from an Italian singer Rita Pavone that is a sort of ode to the tuscan dish-Pappa al Pomodoro.

The lyrics and refrain say “Viva la Pappa col Pomodoro!”.

Comments are closed.