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 𝒐𝒍𝒅 𝒂𝒏𝒅 𝒔𝒕𝒂𝒍𝒆 𝒃𝒓𝒆𝒂𝒅 combined with tomato to create a 𝒕𝒂𝒔𝒕𝒚 𝒅𝒊𝒔𝒉!
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: 𝙏𝙪𝙨𝙘𝙖𝙣 𝙗𝙧𝙚𝙖𝙙, therefore 𝙪𝙣𝙨𝙖𝙡𝙩𝙚𝙙 𝙖𝙣𝙙 𝙨𝙩𝙖𝙡𝙚, 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!