A simple, yet tasty, Tuscan peasant dish
Pappa al Pomodoro is a dish of poor Tuscan cuisine, the cuisine of peasants who created simple and tasty recipes using the leftovers they found at home. In fact, to prepare Pappa al Pomodoro the main ingredient used is stale Tuscan bread.
The Pappa al Pomodoro probability was born in the mid-1700s when the tomato, imported into Europe from the Americas, began to be used in the kitchen.
For 6 People
Ingredients
750g ripe tomatoes
250g extra virgin olive oil
Clove of garlic
Whole red chilli, chopped (seeds removed if you prefer less heat)
Salt
Pepper
350g stale bread
1 litre vegetable stock
Basil
150g grated Pecorino cheese
Method
Peel the tomatoes (make a small cut on the top of the tomatoes, put them in a boiling water for two minutes, drain and plunge straight into iced water). Peel off the skin and cut into pieces.
Put a pan on a low heat and immediately add the extra virgin olive oil, the chopped chilli and the clove of garlic. Cook over low heat until the garlic turns lightly golden -maximum of 2 minutes.
Now add the tomatoes, season with salt and pepper, cover the pan with a lid and cook for a few minutes.
While the sauce is cooking, cut the stale bread into small cubes.
As soon as the tomato sauce is ready, add the stock and the bread. Mix everything over a low heat for about 5 minutes.
Turn off the heat and let the pappa rest at room temperature for a few hours, in order for the bread to absorb the stock.
Before serving the Pappa al Pomodoro, bring it to a simmer, adding a little more stock, a generous drizzle of extra virgin olive oil, the fresh basil leaves and Pecorino cheese.
Enjoy xx
