Pappa col Pomodoro is a humble remarkable soup made from stale bread and tomato typical of Tuscany cuisine, precisely from the city of Siena. A clever idea to reuse stale bread that comes from poor cuisine, this bread soup is a staple of Tuscan cuisine.
This soup can be eaten either hot or at room temperature.
Serves: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
- Tomato Passata or crushed peeled whole plum tomatoes: 800 g
- Stale bread: approximately 400 g
- Hot vegetable stock: 1.5 l
- EVOO- Extra Virgin Olive Oil : 4 tablespoons
- Garlic: 3 peeled cloves
- Basil, fresh: a bunch
- Salt and pepper: to taste
Coarsely chop the basil, keeping a few whole leaves aside to garnish the dish at the end.
Cut the stale bread into pieces and rub it with the garlic cloves. Heat the oil in a saucepan – we used a traditional earthenware one – and fry the bread pieces until lightly browned.
Pour the Tomato Passata or crushed plum tomatoes and hot vegetable stock over the bread, season to taste with salt and black pepper, add chopped basil, stir and simmer for about 30 minutes or until most of the liquid has reduced and the bread slices are mushy.
Serve with a drizzle of EVOO and whole basil leaves.