Pappa al pomodoro is a speciality and long-standing recipe from the city of Siena, Tuscany.
Made with simple and cheap ingredients like tomato and stale bread, this soup can be served either warm for a cosy winter day or at room temperature for a breezy summer evening. Definitely a clever idea to use up stale bread.
Serves: 4 | Preparation time: 15 minutes | Cooking time: 30-40 minutes
- Tomato sauce or Peeled whole plum tomatoes: 800 g
- Old bread: 300/350 g
- Vegetable broth: 1.5 l
- EVOO- Extra Virgin Olive Oil : 30 ml
- Garlic: 2 cloves
- Basil, fresh: a bunch
- Salt and pepper: to taste
Set aside some basil leaves to garnish the finished dish and roughly chop the rest.
Peel the garlic cloves. Cut the bread into thin slices and rub them with the garlic cloves on both sides. Warm up the oil in a pot and fry up the slices of bread until they’re slightly golden; make sure not to burn them.
Tip: Tuscan bread is traditionally unsalted. As this recipe is originally from Tuscany, it would be best to use unsalted bread: the final result would be closer to the traditional dish: salt-free-tuscan-bread
Pour the tomato sauce and the vegetable broth over the bread, season to taste and leave it to simmer for 30 to 40 minutes or until most of the liquid evaporates. Stir occasionally and make sure to break down the slices of bread into a mush. Add the basil just before turning off the heat.
Serve topped with a drizzle of EVOO and some basil leaves.