Tuscany Recipes
PAPPA AL POMODORO

Pappa al pomodoro - Photo © s'kat

Pappa al Pomodoro

Bread and Tomato Soup

How to make the Pappa al Pomodoro:

This is an extremely thick soup. You can add more water to make the dish soupier if you like.

Place 1/2 cup of the olive oil, the leek, onion, and garlic in a large pot and heat over medium. When the mixture starts to color, after 6 to 7 minutes, add the wine, and let it reduce completely, about 5 minutes. Reduce the heat to low and cap 1/4 cup of the basil, the tomatoes, and the water. Cook for 15 minutes. Add the bread, and stir occasionally for 20 minutes. Add salt and pepper, and cook for another 10 minutes. Then add the remaining 1/4 cup of basil, and cook for a final 10 minutes. The Pappa al pomodoro soup is ready. It will be very thick. Pour the pappa al Pomodoro into individual bowls and top each serving with a tablespoon of the remaining olive oil and 2 tablespoons of the cheese.

Courtesy of AOLMAIA Small groups touristic tours in Tuscany

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM