Pappa al Pomodoro is a traditional Florentine tomato and bread dish, half-way between a soup and a porridge.
Its robust flavor is perfect to pair with a glass of red wine. Also, this dish is easy and quick to prepare, and is an excellent way to use up leftover stale bread. If you don’t have any, just slice up a fresh loaf and let it dry in a warm oven.
70 oz ripe tomatoes
2 tablespoons extra virgin olive oil
3 garlic cloves
7 oz stiff bread
1/3 cap grated Parmesan cheese
1 1/2 cups vegetable broth
3 sprigs of fresh basil
- Heat the olive oil in a casserole and sauté the garlic.
- When the cloves are light brown, remove them and add the tomatoes, previously cut into pieces.
- Add the broth together with pepper, salt and basil.
- Cut the bread (it’s better if you use a crusty, good quality, Italian-style bread) into 1-inch cubes and, ten minutes after the tomato mixture is simmering, add it to the soup.
- Cover the pan and continue cooking for about an hour, stirring frequently with a wooden spoon, until the soup is thick. If necessary add a little broth.
- Turn off the stove, let Pappa al Pomodoro stand covered for half an hour and serve with a generous sprinkle of grated Parmesan cheese. Serve Still Warm!
About Me: A couple of foodies that ravishes the food the second it’s within their grasp… and, to preserve those memories, writes about them while they are still warm on their palates and plates.
Link to Recipe: Pappa al Pomodoro, Tuscan Tomato Soup
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