Viva la Pappa al Pomodoro! Pappa al pomodoro is an ancient Tuscan recipe that has its roots in peasant tradition. Born for the need to “not throw away” but also to use ingredients such as ๐๐๐ ๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐ combined with tomato to create a ๐๐๐๐๐ ๐ ๐๐๐!
Viva la Pappa al Pomodoro!
Viva la Pappa al Pomodoro! The famous poor cuisine using leftovers they had at home.To prepare Tuscan bread, therefore unsalted and stale, Tuscan tomatoes and vegetable broth made with celery, onion and carrot. To prepare it the essential ingredients are: ๐๐ช๐จ๐๐๐ฃ ๐๐ง๐๐๐, therefore ๐ช๐ฃ๐จ๐๐ก๐ฉ๐๐ ๐๐ฃ๐ ๐จ๐ฉ๐๐ก๐, Tuscan tomatoes and vegetable broth made with celery, onion and carrot.
Ingredients: one red onion, three cloves of garlic, one kilo of tomato pulp, 250 grams of Tuscan bread, basil, extra virgin olive oil, salt and pepper.
Method: Fry the sliced red onion in oil. garlic and basil after having chopped them. In the meantime, wet the bread by covering it with water and after about ten minutes remove it and squeeze it well. When the onion start to brown add the bread and add salt and pepper. Add with vegetable broth and cook over with a moderate heat for about 10 minutes. Then add the the tomato pulp. Chopped the garlic and add them with some leaves of fresh basil. Turn off the heat and cook for about 40 minutes. Before serving, Add a few fresh basil leaves and a generous drizzle of extra virgin olive oil! Good served cold and good served hot!