Pappa al Pomodoro

The recipes of our tradition are fantastic, especially the old peasant dishes, those handed down from generation to generation. And today it is the turn of a poor dish originally from Tuscany: the pappa al pomodoro. This is the best time to enjoy it, as it can be prepared with tomatoes that have ripened on the vine. In addition to tomatoes, the original recipe for this soup includes the use of unsalted Tuscan bread and extra virgin olive oil from the region.

Video of the Recipe

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Identity Card of the Recipe

• 56 KCal Calories per serving

• Ingrediants

  For the cooking

  • 1 Kg of coppery tomatoes
  • 1 teaspoon of sugar
  • Homemade food: 30 g of vegetable cube
  • 800 ml of water
  • 2 cloves of garlic
  • Specialty "Tuscany: 2 tablespoons of extra virgin olive oil."
  • Q.b. of pepper
  • Q.b. of salt
  • A few basil leaves
  • Specialty "Tuscany (unsalted): 300 g of stale bread

  To serve

  • Tuscan food: Q.b. of extra virgin olive oil

  Materials Needed

  • Casserole with lid
  • Chopping board
  • Baking plate
  • Baking paper
  • Knife

  Preparation

  1. Cut the stale Tuscan bread (unsalted) into slices 1 cm thick and toast in the oven at 200 ° C for a few minutes.
  2. Meanwhile, peel the tomatoes. To facilitate this operation, simply dip the ripe tomatoes in boiling water for 30 seconds, then make an incision on the base and tear the peel.
  3. Cut the tomatoes into cubes.
  4. Pour two tablespoons of Tuscan extra virgin olive oil into a saucepan, then flavor with garlic (whole or chopped, according to personal taste) and season with salt and pepper. Add a teaspoon of sugar to remove the acidity of the tomato.
  5. Combine the diced tomatoes in the saucepan and cook for about 5 minutes.
  6. Bring the water to a boil and add the homemade vegetable cube cream.

  Did you know that
  In this recipe we suggest the use of the homemade vegetable cube in cream. In any case, it is possible to prepare the tomato soup using the vegetable broth: in this case, it is sufficient to boil plenty of salted water with vegetables (eg carrot, celery, onion, tomato) and cook for a couple of hours.

  7. Meanwhile, remove the toasted Tuscan bread from the oven, cut it into cubes and add it to the tomato sauce. Cook very slowly for 50-60 minutes, adding a ladle of vegetable broth from time to time.
  8. When cooked, turn off the heat and flavor with plenty of fresh basil and serve with raw extra virgin olive oil.
  9. Pappa al pomodoro can be eaten cold or hot.

  Alice's comment - PersonalCooker

  Pappa al pomodoro is a soup that can be served cold, warm or hot. A true delight that recalls our popular and peasant traditions.

  Nutritional values ​​and Health Comment on the recipe

  Pappa al Pomodoro is a first course with a very low energy intake. Calories are mainly provided by carbohydrates, followed by lipids and finally by proteins.
  The fibers are well present and cholesterol is absent.
  Fatty acids tend to be monounsaturated, complex carbohydrates and proteins have a medium biological value.
  Pappa al Pomodoro is a food that lends itself to most diets and is suitable for both vegetarian and vegan diets. It should be excluded from the diet against celiac disease but does not show contraindications for lactose intolerant.
  The average portion of Pappa al Pomodoro is about 300-500g (165-275kcal).