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| Pappa col Pomodoro (Tomatoes and Bread Tuscan Soup) |
Today there’s a special fresh air…Autumn is starting and here in Italy is the first day at school!
My two daughters were electrified, and me too, obviously.
Ok, let’s take what’s good and think to the lots of posts I’ll write during the Winter.
Here is the first of a long series.
The Pappa col Pomodoro (Tomatoes and Bread Tuscan Soup) is one of my favourite dishes and everytime I eat it or I decide to cook it, I always think to my granny Amossina, the most beautiful and sweet grandmother we would have.
The recipe is simple, but, as you know, don’t think that simple dishes to understand are also simple to be tasteful!
So, let’s go with the recipe and remember that it’ll surely be a real success!
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| Fresh Tuscan Tomatoes |
Pappa col Pomodoro (Tomatoes and Bread Tuscan Soup)
Recipe by Erika Elia
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 kgfresh and red tomatoes
- 500gtuscan bread (no salted)
- 1lstock (veg)
- 4 glovesgarlic
- 6 leavesbasil
- 50gextra virgin olive oil
- 5 handful Parmigiano Reggiano
- 1/2 handfulsalt
- 1 pinchpepper
Cooking Directions
- Cut the bread in slices and then cut it in little cubes.
- Pour the Oil in a pot and put the bread cubes mixing and waiting they’re very hot; try to toast them a little (5 minutes) and add the pepper (or red hot one).
- Meanwhile cut the tomatoes coarsely and put them in the pot, stiring continously.
- Add the garlic and the stock few a time and wait all coming a “pappa”, that is a mush.
- At this point turn off the fire, salt, add the basil and wait 10 minutes before serving it.
- Pour in the plates and put in a spoon of Extra Virgin Oil and a generous handful of Parmigiano Reggiano.
- Pappa col Pomodoro is always good…you can eat it the day after too, just reheat it!
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