Pappa al pomodoro, the step by step recipe to prepare this ancient and tasty Tuscan recipe
La tomato soup is a prescription of culinary recycling of the Tuscan tradition. This single dish was born many years ago for recycle leftover stale bread and soon his recipe, following a publication that was made in a newspaper at the beginning of the twentieth century, spread throughout our nation.
La preparation of tomato soup it is very simple and the ingredients needed to cook it are present in all the pantries; in fact, to prepare it you need tomatoes, garlic, basil, stale bread, broth and good extra virgin olive oil. The choice of tomato would be preferable to the ribbed tomatoes, which are of Tuscan origin, but if you prefer you can also use another variety or possibly you can also use some leftover tomato sauce; however, below you will find the instructions to prepare the real tomato soup. Once ready, the pappa al pomodoro can be also served to room temperature, so it is a dish that can be easily prepared in advance to consume it, for example when returning from work.
Ingredients for the tomato soup
- 1,5 of ripe ribbed tomatoes
- 300 gr of Tuscan stale bread (unsalted)
- 2 cloves of garlic
- 2 basil leaves
- About 2 L of vegetable broth
- Salt to taste
- extra virgin olive oil to taste
- Preparation Time:
1 hours - Cooking time:
35 minutes - Rest time:
- - Dose:
for 4 people - difficulty:
low
How to prepare tomato soup: procedure
- Wash the tomatoes thoroughly, cut the skin of the tomatoes with two ics-shaped cuts and pass them in boiling water for a few minutes.
- then remove them from the water and put them in a bowl full of cold water, now easily peel the tomatoes, cut them into cubes and remove the seeds.
- Wash the basil, peel the garlic, and put it in a large pan together with the oil and basil, fry lightly and add the tomatoes, season with salt, and cook for about twenty minutes over low heat, and break up the bread. stale
- in the meantime, soak the stale bread in the warm broth and when it has absorbed it, squeeze it slightly,
- add it to the tomato and continue to cook for about fifteen minutes, stirring frequently.
- When cooked, the pappa al pomodoro can be served both hot and at room temperature.
Ilaria Zizza
