Pappa al pomodoro is a poor dish of Tuscan cuisine and is one of many traditional bread dishes.
In fact, there are many recipes with bread such as ribollita, acquacotta and panzanella.
The peasant origin of the pappa al pomodoro is evidenced by its ingredients and its ease in its preparation.
Now you just have to try our recipe!
- 300 gr Tuscan bread
- 600 gr of ripe tomatoes
- Four tablespoons of Tuscan extra virgin olive oil
- The tip of a chilli pepper
- 10 leaves of fresh basil
- 2 cloves of garlic
- 1 l of vegetable broth
- Salt and Pepper
- Prepare the vegetable stock, boiling a liter of water with carrot, onion and celery cut into large pieces for at least half an hour.
- Wash the tomatoes, cross them in the bottom with a knife and immerse them in boiling water for about half a minute. After remove the skin and mash them with a fork.
- Cut the bread into cubes or into thin slices.
- In a saucepan, add the oil, the chopped onion and the chilli pepper and then lightly brown.
- Add the crushed tomatoes, salt and pepper.
- Insert the bread and the garlic clove, cover with half the boiling vegetable stock and mix.
- Just before the end add the basil leaves and let rest a few moments.
- Serve the pappa al pomodoro with little bit of extra virgin olive oil.
To read our other recipes of the Italian tradition click here:
The ricotta cheese: how to prepare at home https://operainthekitchen.com/en/italiano-la-ricotta/