Pappa al pomodoro, mush of tomato

 

Typical dish of Tuscan cuisine, a region with one of the most rich and interesting  culinary landscape in the Italy, Pappa al pomodoro, as often happens in the Belpaese, is  a simple dish of peasant origin. These humble origins are witnessed by the basic ingredients in the recipe: basically tomatoes, stale bread, garlic, oil and salt.

This simple but tasty dish became nationally famouse until the Twentieth Century, when it was mentioned in the newspaper "Il Giornalino di Gian Burrasca” of Vamba, and especially in the 60s, with the famous song of  Rita Pavone in the film version of the novel, which is still known in Italy. But fame aside, this crusty and inviting dish is a real pleasure for the eyes and for the taste, another delicacy Made in Italy which  Italian Traditions  invite you to try, of course providing you the original recipe.

Ingredients

800 grams of ripe tomatoes

300 grams of stale Tuscan bread

20 Basil leaves

1 Clove of garlic

1 Tablespoon of chopped white onion

Vegetable broth or hot water

Extra virgin olive oil

Salt

Pepper

  

Directions

Wash the tomatoes, make a small incision with the cross form and then plunge for a few seconds in boiling water. Drain, remove the skin and the seeds and finely chop with a knife. In a saucepan, heat over low heat 3 tablespoons of olive oil and brown a clove of garlic, to be deleted before it is burned, then add the chopped onion. Moisten with a little hot broth and simmer until it becomes tender. Combine the tomatoes and raise the heat, cook for 5 minutes so that the sauce shrink slightly. Add salt and pepper, then bread cutted into thin slices and the basil cutted like julienne. Lower the heat and stir frequently with a wooden spoon to prevent the soup from sticking on the bottom. Continue cooking, adding gradually the hot broth, stirring often for about thirty minutes until the soup does not assume a soft consistency. Distribute  soup in plates and allow to stand before serving with a little oil and a basil leaf in the center of the dish. You can also enjoy pappa al pomodoro the next day, kept in the fridge and served at room temperature.