Pappa al Pomodoro is a dish from poor Tuscan cuisine, the cuisine of the peasants who created simple and tasty recipes using the leftovers they found at home. In fact, to prepare Pappa al Pomodoro the main element to use is stale Tuscan bread.
Makes 4 to 6 Servings
1/4 cup olive oil, plus extra for
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1/4 tsp. crushed red pepper
- 2 1/2 to 3 oz (71g to 85g) very
ripe tomatoes, cored and coarsely
- 2 cups vegetable broth
- 2 tsp. sea salt
- 1/4 tsp. freshly ground black
- 3 cups day-old crusty bread,
crusts removed, cut into 1-inch
- 1/4 cup fresh basil leaves, torn if
large, plus extra for garnish
- 2 tbsp. brown sugar
- 1 tbsp. lemon juice
Heat the oil in a large pot over medium-high heat. Cook, stirring frequently, until the onion is soft, about 10 minutes.
Cook until the garlic and red pepper, if using, are fragrant, about 1 minute.
Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.
Add the vegetable broth, salt, and pepper to taste.
Bring to a boil, then add the bread and mix well.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens.
Combine basil, brown sugar, and lemon juice in a mixing bowl.
Turn off the heat and season with salt and pepper to taste.
Distribute into soup bowls, drizzle with olive oil, and top with basil.
PAPPA AL POMODORO: MY PERSONAL TUSCAN TOMATO & BREAD SOUPPosted on October 20, 2022
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