The Pappa al Pomodoro (Bread and Tomato Soup), a dish that speaks of Tuscany, a tasty childhood memory for many, comes from the tradition of peasant cuisine.
It is made with simple elements: tomato, Tuscan Extra Virgin Olive Oil, basil and stale bread leftovers.
Among the symbolic recipes of Tuscan cuisine based on vegetables, made with what is there. Together with Panzanella in summer and Ribollita in winter, Pappa al Pomodoro is one of the recipes with the most loved leftovers of all time.
To prepare the Pappa al Pomodoro, peel the tomatoes, peel and cut them coarsely.
In a saucepan (preferably earthenware) heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper.
Meanwhile, cut the bread into chunks and place in a bowl, cover with hot broth until the crust has softened.
Add the bread in the saucepan with the tomato, stir constantly, until the bread is completely unmade. If the jelly should dry out, add the broth a little at a time. Season with salt and pepper and add the fresh basil leaves.
Let the tomato soup rest and garnish with fresh basil and a drizzle of extra-virgin olive oil.
You can propose the Pappa al Pomodoro at room temperature or hot.
Pappa al Pomodoro can be stored in the freezer, ready to be enjoyed at any time!
If you like, as well as with chopped basil leaves, you can sprinkle the tomato soup with a few rosemary needles just before serving.
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