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Pappa al pomodoro – Italian recipe
Pappa al Pomodoro is one of the simplest dishes, but incredibly tasty. It is a traditional Tuscan bread soup that is absolutely brilliant for leftovers. This recipe is still an insider tip in this country. You absolutely must try it out.
Schritt für Schritt durch´s Rezept
- Step 1Chop the onion, carrot and celery very finely and fry in half the olive oil in a deep, heavy pan, stirring regularly, until everything has a nice golden color.
- Step 2Now add the tomatoes, a generous pinch of salt and half a can of water and cook over a low heat for 20 minutes.
- Step 3In the meantime, remove the crusts from the bread, tear roughly and cover with water in a large bowl.
- Step 4After 5 minutes, rub the bread with your fingers.
- Step 5Drain the finely grated bread well through a sieve.
- Step 6Now add the bread to the tomato mixture, then press the garlic into the pan. Cut the basil into strips and fold in, season with salt and pepper.
- Step 7Simmer over a low heat for a further 5 minutes, adding a tablespoon of water if the pappa loses too much liquid.
- Step 8Remove from the heat and stir in the rest of the extra virgin olive oil. Done.
The ingredients for pappa al pomodoro
The original pappa al pomodoro recipe from Tuscany calls for pane sciocco, the traditional unsalted bread of the region. Salted bread doesn’t fall apart as well, but if you can’t find pane sciocco, you can make do with stale ciabatta or white bread.
It is important that the bread is really stale. If necessary, you can also dry bread that is too fresh and moist in the toaster or oven.
Typical in the cuisine of Tuscany
The dish originates from Tuscany and, like panzanella , is one of the classics of Cucina Povera. It has a long tradition among the farmers of Tuscany. The dish only became known in the rest of Italy in 1911 thanks to a novel. Today it is eaten everywhere. For many Italians, it is a classic childhood dish.
Serving recommendation for Pappa al pomodoro
The dish can be served as part of an antipasto with grissini or crostini. However, many Italians enjoy pappa as a kind of soup, similar to gazpacho. It can be spooned up chilled in summer and served as a hot soup in winter.
Pappa should be served in a classic clay pot. It will keep in the fridge for 2 to 3 days.
Illustrated recipe instructions – step by step
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