Pappa al pomodoro

  • Portions: 3 pp.
  • Level: 1/5
  • Preparation: 12 h.
  • Cooking: 15 min.
  • Season: Summer


  • 30g fresh tomatoes
  • 10g unsalted tocsin bread
  • 3g extra virgin olive oil
  • 6 leaves of basil
  • 3 cloves of garlic
  • Salt and pepper
  • Dried chili pepper flakes
  • 1 pinch of sugar

This thick bread and tomato soup is a classic Tuscan favorite.
Place the stale bread in a large bowl and pour the warm broth over it, cover and set aside for at least 1 hour.
Over medium heat and in a wide pot, pour the oil and sauté the garlic. Add the tomatoes and a dash of salt and pepper. Simmer for about 20 minutes.
Go back to your bread, which should have absorbed most of the broth. Add the bread to the pot, squeezing it a bit with your hand as you do so to eliminate any excess broth. Cook for at least 15 minutes, stirring every so often with a wooden spoon.
Serve warm, adding a bit of fresh cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors.

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