Pappa al pomodoro
4 servings
30 minutes
Pappa al pomodoro is a vibrant embodiment of Tuscan culinary tradition where simplicity meets rich flavor. This thick, aromatic soup made from fresh meaty tomatoes, basil, and garlic infused with olive oil impresses with its intense taste and velvety texture. Historically created as a way to use stale bread, it transforms it into something magical. The soup provides a warm, comforting feeling and is perfect for a leisurely family dinner. Served with crispy white bread that absorbs the tomato aroma, it creates a harmony of flavors. Pappa al pomodoro is not just food; it's a true embodiment of the Italian spirit filled with sunshine and love for quality ingredients.
1
Boil a large pot of water, core the tomatoes, immerse them in boiling water for 20 seconds, then immediately in cold water, peel the skins, and chop the flesh coarsely.
- Tomatoes ""bull's heart"": 1.5 kg
2
In a medium or large pot over moderate heat, heat half of the olive oil, add minced garlic and cook for 1-2 minutes until it starts to darken. Add tomatoes, powdered sugar, and a little salt. Stir the vegetables, cover with a lid and simmer on low heat for 15-20 minutes until they become soft and mushy.
- Extra virgin olive oil: 8 tablespoons
- Garlic: 3 cloves
- Tomatoes ""bull's heart"": 1.5 kg
- Powdered sugar: 1 teaspoon
- Sea salt: to taste
3
Add 100 ml of water, basil, and the remaining olive oil, and heat the soup. Meanwhile, toast the bread and place the slices on plates. Pour the soup over the bread and serve.
- Basil: 2 bunchs
- Extra virgin olive oil: 8 tablespoons
- White bread: 4 pieces