Pappa al pomodoro

Pappa al Pomodoro is a typical Tuscan dish, simple and tasty, ideal for enjoying the flavor of ripe tomatoes combined with the soft texture of bread. Here is the recipe:

Ingredients

• 500 g of ripe tomatoes or canned peeled tomatoes
• 200 g of stale bread
• 2 cloves of garlic
• Fresh basil
• 500 ml of vegetable broth
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Start by crushing the garlic and lightly sautéing it in a saucepan with some extra virgin olive oil. Then, if you are using fresh tomatoes, peel them, remove the seeds, and cut them into pieces. If you are using canned ones, simply add them to the pot.
2. Cook the tomatoes until they break down. At this point, add the stale bread cut into pieces and the hot vegetable broth.
3. Cook over low heat, stirring occasionally, until the bread completely disintegrates and the soup thickens.
4. Adjust the seasoning with salt and add some black pepper. Finally, turn off the heat and add a generous amount of hand-torn basil to further enhance the flavor.
5. Let the Pappa al Pomodoro rest for about 10 minutes before serving, to allow the flavors to blend well. Serve it warm or at room temperature, with a drizzle of raw extra virgin olive oil.

Curiosity

Pappa al Pomodoro originated as a peasant dish, a simple solution for reusing stale bread that was not wasted. Over time, it has become a classic of Tuscan cuisine, celebrated in the folk song “Viva la pappa col pomodoro,” made famous by the television series “Il giornalino di Gian Burrasca”.