Pappa al pomodoro

The recipe of the mythical tomato soup, typical Tuscan recipe beloved not only by Tuscan. Who has not this Giamburrasca, both revised version is in the fabulous television version starring Rita Pavone, He is singing a song smash on pappa col pomodoro? Even if you are too young to have read or seen in person Giamburrasca Pavone (even I have and I've only watched the reruns on TV), the pappa al pomodoro is really a classic Tuscan cuisine known to all. For this, since it's a classic, I will propose again as such, without changes or creative flights of fancy, but if you love the tomato soup and they want a more creative try the Soup of roasted tomatoes with cottage cheese. If the ingredients are the same, bread, tomato, garlic, oil and fresh basil, But I used Tuscan products not because I live elsewhere and then I put on the list the original Tuscan ingredients and, parenthesis, the ones that I used. I assure you that is a dish easy and healthy, the classic peasant dish of the few things that all the time they had at home or in the garden: Today this makes it a dish of very clever recycling, because in the season fresh tomato just a loaf of bread stale to get something tasty and healthy. Is’ great warm (not serve hot), but also at room temperature. The Parmesan cheese is forbidden, I would say any Tuscan, and I did not put the ingredients. But voletemene, the first dish I have eaten without cheese, the second with a good sprinkling of Parmigiano 36 mesi.Buona day!

Pappa al pomodoro

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams of stale Tuscan bread (I used homemade bread made by me)
  • 600 grams of ripe tomatoes ribbed (I used the San Marzano)
  • 4 cloves of garlic
  • 700 milliliters of vegetable broth made with carrot, onion and celery
  • fresh basil, to taste
  • extra virgin olive oil, to taste (I used a Sicilian oil monocultiva of Nocellara del Belice)
  • salt and pepper, to taste

PROCEEDINGS

To prepare the tomato soup in the Tuscan original recipe, ought to wash the tomatoes, grooving to cross and blanch them for a few seconds, then cool in ice water and peel. Cut them in half, remove the seeds and vegetation water and make them into small pieces.

Clean the garlic and set aside the basil leaves (now you will serve only the stems). Put in a pan, better if crock pot, extra virgin olive oil, combine the garlic and the basil stems and cook on low heat until the garlic will not be taken lightly colored. Remove the basil stems and add the tomato. Sauté over high heat, season with salt and cover, cook for about 20 minutes.

While the tomato bake, cut into slices not too thin stale bread, put it in a large bowl and cover with boiling vegetable broth. When the bread becomes soft, wring it out and add to the tomato sauce. Cook for another 15 minutes, then stir carefully until the bread you will not be undone. Season with salt, combine a lot of basil (chopped by hand) and freshly ground black pepper and let rest pappa al pomodor least a couple of hours so that it perfectly insaporisca.

Serve the jelly to lukewarm tomato, basting with olive oil and condendola with a pinch of black pepper and a basil leaf. Bon appétit!

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