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Recipe Traditional Tuscan Pappa Al Pomodoro


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S.G. Scuola Istituto di Cucina e Pasticceria
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Recipe Traditional Tuscan Pappa Al Pomodoro

Ingredients:

350 gr of stale Tuscan bread
500 grams of ripe Tuscan tomatoes
extra virgin olive oil
salt and pepper
garlic
basil
1 lt of vegetable broth

Recipe:

– Peel the tomatoes (they are ripe, so there is no need to pass them in boiling water), remove the seeds and cut them into small pieces. – Heat up the oil in a pot with garlic. When the garlic releases its aroma, add the tomatoes and some basil stalks. – Season with salt, add the chili and simmer the sauce for a few minutes covering the pot. – Cut the bread into small pieces and let it soften in warm vegetable broth. Squeeze lightly and add the bread to the tomato sauce. – Cook for about 15-20 minutes while turning it, until the “pappa” begins to take shape. If it is either too dry, balance the consistency by pouring a ladle of broth. Add the fresh basil leaves torn by hand and leave to rest for an hour. The pappa al pomodoro is at it best when served warm with a sprinkle of pepper and a little olive oil…

And now…Buon Appetito! !!


Posted by: Istituto Galilei

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