First course: pappa al pomodoro

First course: pappa al pomodoro

1931
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A bread and tomato soup, excellent if served warm in winter and cold in summer. Tasty and healthy, it is a typical first course of a Tuscan meal. Let’s see how to make this traditional recipe!

Ingredients for 4 people:

800 gr of ripe tomatoes (possibly “Pisanelli”)

300 gr of stale bread

2 cloves of garlic

1 lt of vegetable broth

4 tablespoons extra virgin olive oil

Basil leaves

Salt

Pepper

Preparation:

Wash and crosscut the tomatoes then dip them into boiling water for a few minutes. Drain, remove the skin and seeds and cut into small pieces.

Fry the garlic in a pan with 2 tablespoons of extra virgin olive oil, add the chopped tomatoes and simmer over a low heat for 15 minutes. Meanwhile, cut the stale bread into cubes, place it in a bowl with the hot broth, allowing it to soften for about ten minutes, then squeeze slightly and pour it into the pan with the tomatoes.

Season with salt, pepper and basil leaves and continue cooking for 20 minutes, stirring often and progressively adding the broth, until the soup becomes smooth and velvety.

Let it rest for a while. After that, the Tuscan pappa will be ready to be enjoyed! Pour it into clay bowls and serve with a drop of olive oil and a basil leaf.

Remember: “Pappa al pomodoro is even tastier the day after”.

Recommended wine pairing: the delicacy of a fresh tomato soup needs a soft, pleasant, medium-bodied wine, preferably a white wine to neutralise the acidity of the tomatoes.