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Italian Culinary Staples: Pappa al Pomodoro

Italian Culinary Staples: Pappa al Pomodoro

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It will never be vain to say that the true Italian cuisine, the backbone of the Mediterranean diet, a UNESCO Intangible Heritage of Humanity, has its roots in ancient and simple recipes, handed down from generation to generation and adapted according to the evolution of time. There are some recipes, so simple, healthy and delicious that have changed little over the centuries. The famous “Pappa al pomodoro” is one of them (the name “pappa” is reminiscent of the soft consistency of baby food).

Of Tuscan origin, this recipe like many other traditional Italian dishes, has origins in the so-called “poor cuisine”, created to recycle leftover foods (in this case the bread). It is a dish of peasant cuisine that is now back in fashion and served in the best Italian restaurants.

The basic ingredients of tomato soup are: stale bread slices, red ripe tomatoes, salt and oil. Of course, as always happens for so simple recipes, there are many variations to prepare a good tomato soup. You can add chopped garlic and onion, season with pepper, red pepper, parsley or basil, dilute with broth to make the “pappa” softer, or enrich with other vegetables such as celery or carrot. The basic rule is not to add any type of cheese.?The tomato soup can be enjoyed both hot or cold.

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Veronica Lavenia
Course Primi, Soup
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 6 slices of good rustic bread stale
  • 4 ripe red organic tomatoes
  • sea salt to taste
  • red pepper
  • extra virgin olive oil to taste.
  • a few of basil leaves

Instructions
 

  • Peel tomatoes (if they are mature, skin comes off easily. Otherwise, blanched, for several minutes, and cooled in ice water to better remove skin. Remove seeds, cut into cubes and place tomatoes in a pot with water. Simmer the sauce for a few minutes. Add salt and cover with the pan.
  • Cut bread into cubes and add it to the sauce (some recipes suggest soaking it in water but I prefer to soften during cooking with tomato).
  • Run for approximately 15 minutes, or until the bread crumbs are almost defeats (if the soup becomes too dry, just add a ladle of water).
  • Add some basil leaves and let stand for at least 30 minutes.
  • Add a generous add a generous amount of olive oil, a pinch of red pepper and serve.

 

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