Italy in your kitchen: Pappa al pomodoro


A gem of Tuscan cuisine, pappa al pomodoro is a delicious dish which is not only very simple to cook, it’s also a perfect way to use up stale bread. Made of only a few simple but high quality ingredients, it is kind of a thick basil, tomato and bread soup. Served cold, it’s a perfect refresher on a hot summer day. Served hot, it warms you on a chilly autumn day. Try our favorite recipe and, to quote Italian singer Rita Pavone, “viva la pappa col pomodoro!”



•500 g old white bread
•1 kg tomatoes
•1 large onion
•4 cloves of garlic
•1 big bunch of fresh basil
•extra virgin olive oil
•1 pinch of sugar



Peal the onion and the garlic cloves and finely slice everything. Heat olive oil in a large pan, adding the onion first, then the garlic and fry. Add the basil and the sliced tomatoes and boil for 30 minutes. Cut the bread into slices and add it to the tomato sauce. Boil for another 30 minutes until the consistency is like a thick soup. Season with salt, pepper and a bit of sugar. Serve the pappa al pomodoro with olive oil and basil on top.





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