Pappa al Pomodoro (Pappa al pomodoro)
Overview
Pappa al pomodoro is a thick Tuscan soup of ripe tomatoes and stale bread. Garlic is warmed in plenty of olive oil, tomatoes are added and cooked down, and then torn unsalted Tuscan bread and stock go into the pot. As it simmers the bread breaks down and the soup becomes a soft, spoonable porridge with a deep red colour. Torn basil leaves and a final pour of good olive oil finish each bowl. It is eaten hot in winter and warm or at room temperature in summer.
History
The dish comes from the peasant kitchens of Tuscany, where bread was never thrown away and was used to thicken soups such as ribollita and pappa. It was made famous across Italy by the 1911 children's novel Il giornalino di Gian Burrasca and a 1960s song based on it. It is still a common dish in Florentine trattorias, especially in August when tomatoes are cheapest.
Main ingredients
Ripe tomatoes, stale tuscan bread, garlic, basil, olive oil, vegetable stock. The soup is built on vegetable stock and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: Tomato soups · More soups from Italy
Recipe outline serves 4 · ~50 min
Ingredients
- 1 kg ripe tomatoes, peeled and chopped
- 300 g stale Tuscan bread, torn
- 3 garlic cloves, sliced
- 6 tbsp olive oil
- 750 ml vegetable stock
- 1 bunch basil
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Warm the garlic in 4 tbsp olive oil without browning.
- Add the tomatoes and cook for 15 minutes.
- Add the bread and stock and simmer for 15 minutes, stirring until the bread breaks down.
- Season, stir in torn basil and rest for 10 minutes.
- Serve with a drizzle of olive oil.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
