Pappa al Pomodoro is one of the most traditional and ancient Tuscan soup. Pappa al Pomodoro is a simple and tasty recipe. Do you like Pappa al Pomodoro? Then you need few simple ingredients: tomato passata, stale bread and extra virgin olive oil, but their quality must be excellent!
In Tuscany, the tomatoes used to make tomato passata for this recipe are called Pisanelli or Costoluti, but san Marzano tomatoes are also good.
The traditional Pappa al Pomodoro requires Tuscan unsalted bread, but is difficult to find it outside Tuscany, so a good rustic bread will be fine. The most important thing is that it is stale bread of at least three or four days.
Finally the most important ingredient of this recipe: the Oil. It has to be extra virgin Tuscan olive oil of excellent quality.
Tomato passata and Tuscan stale bread both cooked with extra virgin olive oil and sweet basil leaves, create a delicious tomato and bread soup, very healthy and tasty, perfect also for kids.
Pappa al Pomodoro | Tuscan Tomato and Bread Soup Recipe
- 3 cloves of garlic
- 1 small onion
- extra virgin olive oil
- fresh basil
- salt and pepper
In a large saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add garlic and cook, stirring, until garlic just begins to turn golden. Then add onion and cook, stirring, just until it’s softened (about 5 minutes) (1). Add tomato passata and 3 or 4 fresh basil leaves (broken with your hands) and bring to a simmer. Keep on low heat and stir with a wooden spoon (2). Now cut the bread into pieces (3).
Add them to the sauce (4) with a bit of vegetable stock and cook for about 20 minutes (stirring constantly) or until the bread absorbs all the liquid (5). Tuscan tomato and bread soup has to be thick, with the consistency of a porridge (6).
Add salt and pepper according to taste. Let rest 10 minutes and than serve with plenty of extra virgin olive oil and a basil leaf (7 – 8). Now your Pappa al Pomodoro is ready!
Stale bread: Italian typical recipes and curiosities
Stale bread recipes are typical of the traditional cuisine all over Italy!
For example, in Trentino, the most famous recipe with stale bread is Canederli: balls made with bread, cheese and speck .
In Emilia there is the Panà, creamy soup with bread, eggs, and Grana Padano cheese.
In Southern Italy it’s used to enrich pasta: bread crumbles previously deep fried in extra virgin olive oil. The name is Pasta amollicata!
In Tuscany, as well as Pappa al pomodoro, we also find the Ribollita soup, with black cabbage, and Panzanella, a tasty salad.