Description
Tuscan bread and tomato stew where stale bread breaks down into ripe tomatoes, creating a thick, rustic dish that’s more porridge than soup. Served lukewarm with olive oil and basil.
Ingredients
- 250 gr stale Tuscan bread (if you can't get this - i.e. if you live outside of Tuscany - go for a good ciabatta or casalinga bread from your local Italian deli or artisan baker)
- extra virgin olive oil
- 1/2 carrot
- 1/2 stalk of celery
- 1/2 red onion
- 750 gr tomato puree (passata)
- 1 clove of garlic, crushed
- salt
- freshly ground black pepper
- basil
Instructions
- Cut the bread in thick slices (I like to cut the crusts off) and soak in water by running the slices under the tap for a moment and setting them aside to seep.
- Meanwhile, finely chop the carrot, celery and onion and saute them gently with some olive oil in a large pot. When the vegetables have softened and the onion has become translucent and slightly golden, pour in the tomato puree and allow the whole thing to simmer gently for 15 minutes.
- Squeeze any excess moisture from the bread and add to the pot, cooking for an extra 10 minutes. Add a crushed clove of garlic (for those who want their garlic more mellow, you could cook it with the vegetables at the beginning), season with salt and pepper and allow the pappa to sit for at least an hour before serving.
- Serve with basil leaves and a generous drizzle of some very good extra virgin olive oil over the top.
Notes
Stale rustic bread is essential. Fresh bread will become gummy rather than breaking down properly. If you don’t have stale bread, dry fresh bread in a low oven for 15-20 minutes.
The texture should be thick and spoonable, more bread than soup. It should hold its shape on a plate rather than running like a broth.
Pappa al pomodoro is traditionally served lukewarm or at room temperature, not hot. This allows the olive oil and basil flavors to stand out.
Use the best tomatoes and olive oil you can find. With so few ingredients, quality matters.
Some versions add garlic sautéed in olive oil at the beginning. This is optional but adds depth.
Leftovers thicken as they sit. Add a splash of water when reheating if needed.
This dish is meant to be rustic and slightly rough in texture. Don’t worry about making it perfectly smooth.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 bowl
- Calories: 220