THE FAMOUS TUSCAN BREAD SOUP: PAPPA AL POMODORO
Pappa al pomodoro is a poor first course typical of Tuscan peasant cuisine; based on stale Tuscan sciocco bread, slowly cooked in peeled tomatoes, vegetable broth, basil, extra virgin olive oil; where all the ingredients blend together forming a real creamy, enveloping, super fragrant ‘pappa’, where at times you can still feel the soft pieces.
SERVINGS:4
INGREDIENTS:
- 1/2 lb of dry Italian bread, finely diced
- 2 lb. tomato sauce
- 3 white onions
- 2 garlic cloves, sliced
- 5 tbsp of extra virgin olive oil
- red pepper to taste
- basil to taste
- 4 cups of vegetable broth
- 1 tbsp of tomato paste
METHOD
- Drizzle olive oil in a medium saucepan, add the onions, garlic, red pepper and sautee.
- Stirring occasionally.
- Add the tomato sauce and basil, add the tomato paste and stir.
- Cook a few minutes
- Add the bread and broth and cook stirring occasionally untill the bread is soft.
- If you have to, add more broth.
ENJOY!
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