Giovannella Recipes: Pappa al Pomodoro

Società agricola La Sovana Snc

Pappa al pomodoro is an old and traditional recipe from Tuscany, it comes from the age when to waste any single piece of bread, even if stale, was a kind of blasphemy. Stale bread soups are typical of the traditional cuisine of all parts of Italy.

The ingredient list is short and simple: stale Tuscan bread, tomatoes, good extra virgin olive oil, salt, and chili pepper.

The recipe varies from area to area, from family to family, sparking debate and disagreement: fresh tomato or canned peeled tomato? Garlic or onion? Water or vegetable stock? Black pepper or chili pepper?

Be sure to use good quality extra vergin olive oil (maybe from La Sovana! makes all the difference)

Let’s discover Giovannella’s recipe:

• 500 g di tomatoes
• 300 g di unsalted Tuscan bread
• 1 litre of vegetable stock
• 2/3 garlic cloves
• Fresh basil
• Extra Virgin Olive oil
• Salt
• peperoncino (chili pepper)

No special tools are required to make Pappa al Pomodoro recipe, but a pot with a thick bottom is better for slow and uniform cooking.

Traditionally in Tuscany they use a terracotta casserole. This type of pot is not only ideal for soups and sauces but is also very beautiful and characteristic.

Preparing the bread. The bread must be stale and dry at least 3-4 days before but, if it’s still a little soft, toast it for a few minutes in the oven

Peel the fresh tomatoes and cut in pieces.
Giovannella tip: for an easy peeling, blanch the tomatoes for a minutes...

Peel and finely chop the garlic, then pick the basil leaves and cut it.
Heat two tablespoons of the extra virgin olive oil in a large pan, add the garlic, chili pepper and basil and fry for 1 minute, or until softened.
Add the tomatoes, salt and cook for 5 minutes. Add the vegetable stock. Bring to the boil and remove from the heat. Add the bread slices and use a whisk to avoid any lump.
Let the soup cool down
The secret for an amazing pappa al pomodoro? Let it cool and before serving reheat soup.
Generously drizzle with extra virgin olive oil and garnish with basil

Pappa Al Pomodoro is ready!

“Never, never add Parmigiano cheese. Will ruin a perfect recipe!” Giovannella said

Best pairing with the soup? Le Buche 2010 from Olivi – Le Buche winery.

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