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Pappa al Pomodoro

pappa al pomodoro

This is another simple, but ingenious Tuscan recipe using very few ingredients that, combined, deliver maximum flavor. Also, it defies any sort of categorization. It is a soup? It is a stew? As long as it’s delicious, who cares?!

SERVES 4

  • 1 Kg large, aromatic tomatoes
  • 3 large onions (about 300 g) finely diced
  • 3 garlic cloves, finely chopped
  • 250 g stale white bread cut into chunks
  • 1 peperoncino pepper, thinly sliced
  • A bunch of fresh basil leaves
  • 50 ml entra virgin olive oil
  • Salt and Pepper

PREPARATION: 1 hour

1 Heat the olive oil in a large saucepan and cook the onion and garlic with sliced peperoncino pepper on low heat until very soft, about 15 minutes.

2 Roughly cut the tomatoes into large cubes and add them to the pan. Cook until they are thick and aromatic, about 30 minutes. Add the bread and if needed, a little water – note that a pappa al pomodoro is supposed to be thick, as opposed to runny. Cook for another 10-15 minutes, stirring often, to break up the bread and help it soften.

3 Season well with salt and pepper, add the fresh basil leaves, and serve warm or at room temperature.

 

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