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Pappa al pomodoro recipe by of 12-06-2018 [Updated on 12-06-2018]
There pappa al pomodoro it is a tasty and always current recipe from the past, it is a typical Tuscan dish prepared with stale bread, peeled tomatoes, garlic, basil and extra virgin olive oil. Today this dish is prepared for its simple goodness, in the past it was instead an anti-waste recipe, to be made with stale bread that never went trashed given the rather difficult times! Perhaps many of you have tried it at a grandmother's house or, the older ones, directly in your mother's kitchen.
Pappa al pomodoro does not know generations and is always popular, even over the years. It is appropriate to say: "Long live the pappa col pomodoro".
How to make tomato soup
Rub the garlic on the slices of bread, then cut it into chunks.
Transfer it to a high-sided pot.
Then add the peeled tomatoes, mix and cover with the hot broth.
Now add a little oil, salt, pepper and whole basil leaves.
Stir and cook over low heat for about 40 minutes, stirring often to reduce the bread to a pulp.
Your tomato soup is ready, garnish with fresh basil leaves and a drizzle of oil placed directly on the plates.
Edo Benni, the chef of the Antico Fattore, creates an unforgettable pappa al pomodoro, using the following recipe.
Ingredients for 6 people
Half a liter of Olive Oil
2 cloves of garlic
1 small Onion
1 small Leek
1 tin of peeled tomatoes
300g of Tuscan bread
Water or Broth
Salt and pepper
Finely chop the onion, leek, garlic and ginger and put them all in a pan with oil to cook them. Add the tinned tomatoes to the pan. Extend the liquid by adding water or broth. Cook on the heat for 60-90 minutes. Adding salt and pepper. Add the finely sliced pieces of bread. Mix it into the mixture to create a smooth consistancy.
Recipes kindly supplied by Il Tirreno
Cold cream of tomato soup
1) Wash 700 g of perini tomatoes, set aside 2 and blanch the others in boiling water for 1 minute. Drain them, cool them under running cold water, peel them, cut them into chunks and remove the bulk of the seeds.
2) Put i tomatoes diced in a saucepan with 1 clove ofgarlic peeled and sliced, 1/2 teaspoon of sugar, 3 tablespoons of extra virgin olive oil and a socket of salt, cover and cook over medium heat for 10 minutes, stirring occasionally with a wooden spoon.
3) Chop 100 g of Tuscan bread, chop it coarsely in the mixer and add it to the tomatoes pour 4 dl of vegetable broth boiling and continue cooking, over low heat, for another 20 minutes, stirring occasionally, in order to pulp the bread well. Remove the pappa al pomodoro from the heat and let it cool.
4) Partially peel 1 cucumber with the potato peeler, cut it in half lengthwise, remove the seeds with a teaspoon and cut it into cubes. Also cut into cubes 2 tomatoes kept aside and stir. Add to tomato soup now cold about ten leaves of basil and blend it until you get a smooth cream.
5) Divide the cold cream of tomato soup in 4 bowls, place the chopped fresh vegetables and a leaf of basil. Complete the meal with a drizzle of extra virgin olive oil raw and minced pepper.
You don't digest cucumbers and you don't plan on following one vegan diet? Replace the chopped fresh vegetables with morsel of cheese or meat: a few more calories but it will certainly appeal to even the little ones. And now watch the video to discover 9 other light recipes.
Sea tomato soup
Sea tomato soup Reviewed by La Cucina Spontanea on Tuesday, July 07, 2015 Rating: 5
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Hello! how much I love fish! from your photos then it seems to smell the scent right here! Now when it cools I want to try to make tomato soup I have an idea who has been blending me for a while then I am stuck with the arrival of the heat :(
True, the heat kills any culinary thrust, I've been trying to light the stove as little as possible for a week)
Try it though because it's really worth it!
This version of psppa with tomato inspires me a lot.
Thanks Elisa !! We wanted to give her a new look :)))
Wow! Fantastic! I know they make it in a restaurant in Pistoia but I haven't gone to taste it yet. I admit it attracts me to death!
Instead they told me about a restaurant in Prato where they made it :))
and it is precisely when I remembered what they had told me that I decided to do it again.
This is the first time I have come to visit you. I have been following you on instagram recently and I promised myself that at the first free moment I would pass by here. I tried it two more times but had a hard time leaving a comment.
Here I am finally.
I read and sifted through a little, I observed the shots and heard, even if indirectly, everything you wrote. I find myself in many of them and in others what immediately catches the eye is certainly spontaneity. I guess you couldn't have chosen a better name for your blog. You enrich it with your genuineness, with your sensations. Lived, felt but true and sometimes imbued with dormant memories. Like this recipe. A blast from the past for me, and I too recently prepared grandma's panzanella.
Happy to meet you and see you soon!
Hello Melania, we are very pleased with your comment!
How come you were unable to leave the comment the first two times? Maybe there is some problem we are not aware of, we should investigate.
Thank you so much for the time often here with us and for your words, you feel that they are heard and not just words of circumstance. Thank you so much !! a hug, Chiara and Marta
Tomato soup with mushrooms
Finely chop the onion and let it brown in a pan with a base of oil. Add the sliced Champignon mushrooms Sauté the flavor, let them brown for a few moments and then immediately add the tomato puree and a pinch of sugar to remove the acidity.
In the meantime, cut the slices of stale bread into cubes, add them to the tomato sauce and cook over low heat, stirring constantly, adding a ladle of vegetable broth if necessary, then season with salt and pepper to taste. After 10 minutes, when the bread begins to flake, the dish is ready.
Serve the tomato soup with mushrooms in small terracotta bowls (as tradition dictates), garnish with a few leaves of fresh basil and a drizzle of raw oil.
You can also let the dish cool and serve it warm or cold for a summer dinner. Success guaranteed!
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Pappa al Pomodoro recipe
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Doses: 6 people
- 750 gr. of ripe Tuscan tomatoes
- 350 gr. of stale Tuscan bread
- 250 gr. of extra virgin olive oil
- Chili pepper
- 1 liter of vegetable broth
1 Prepare the tomato sauce using the Tuscan tomatoes that are first peeled and then cut into pieces.
Put the extra virgin olive oil and a clove of garlic in a pan and simmer for a maximum of 2 minutes, until the garlic becomes slightly golden. At this point add the tomatoes and cook everything for a few minutes, covering the pan with a lid. While cooking, add salt and pepper.
2 While the sauce is cooking, cut the stale bread into small cubes and prepare the vegetable broth using onion, carrot and celery.
3 As soon as the tomato sauce is ready, add the broth and bread, mix everything over low heat for about 5 minutes. At this point, let the baby food rest at room temperature for a few hours, so that the bread will better absorb the broth.
4 Before serving the pappa al pomodoro, reheat it on the stove adding a little broth, oil and fresh basil leaves.
How to prepare: Pappa al pomodoro
To prepare the pappa al pomodoro, peel the tomatoes, peel them and cut them coarsely.
In a saucepan (preferably earthenware) heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper.
Meanwhile, cut the bread into chunks and put it in a bowl, cover with boiling broth until the crust has softened.
Add the bread in the saucepan with the tomato, stir constantly, until the bread is completely undone. If the baby food gets too dry, add the broth a little at a time. Season with salt and pepper and add the fresh basil leaves.
Let the tomato soup rest and garnish it with fresh basil and a drizzle of extra virgin olive oil.
Long live the Pappa al Pomodoro!Pappa al pomodoro is a simple, wholesome dish typical of Tuscany. Photo: Toni Brancatisano
I knew I had become truly Italian once I had mastered shopping for food on a daily basis (every morning) as opposed to a large once-weekly supermarket shop. Food shopping Italian style means encompassing the fundamentals of an Italian diet, which is buying food that one needs for that day (maybe two because there will be leftovers), and buying only what is fresh and "in season." Respecting a seasonal kitchen is the basis to following the so called healthy Mediterranean diet.
Tuscan bread, tomatoes, garlic, basil, Tuscan extra virgin olive oil, salt and pepper. Photo: Toni Brancatisano
One of the things I love is how this concept also helps in reducing food waste. I buy my bread every morning at my local bakery for example, but I only buy what I need for that day. That means that it isn & # 8217t obligatory to buy an entire loaf of bread, I can point out the bread I want, and then just indicate the quantity I need. Perhaps you prefer the crusty heel end, or perhaps you prefer the softer, middle part of the loaf. Whatever you choose, your bread will be weighed and, like so many food items bought in Italy, you will pay by weight.
Plenty of tomatoes and bread are at the heart of the pappa al pomodoro. Photo: Toni Brancatisano
While I try to choose just the amount of bread we will eat that day, I often buy too much and, although you can "resurrect" day old bread with 10 minutes in a hot oven, there are some wonderful traditional recipes in Italy that are made with stale bread, born from the cucina povera, the poor kitchen originating from poor peasant cooking. soup recipes in all parts of Italy. Certainly, the cucina povera was ahead of it & # 8217s time if we think how we still struggle today to avoid food waste.
In all probability, the recipe dates back to the last half of the 19th century, when tomatoes became an ingredient for sauces and other cooked dishes in Italy. Photo: Toni Brancatisano
So, a wonderful recipe to use up day old rustic Tuscan style Italian bread is Pappa al Pomodoro. It & # 8217s also the perfect time of year to talk about this recipe because it & # 8217s ideal to take advantage of the many varieties of glorious plump red tomatoes that are abundant in all the markets during the hot summer months.
Pappa al Pomodoro is a & # 8220poor & # 8221 dish of Tuscan cuisine. The peasant origin of this first course is testified by its ingredients: stale Tuscan bread, tomatoes, garlic, basil, Tuscan extra virgin olive oil, salt and pepper. In Arezzo, this dish is traditionally prepared by using onion instead of garlic, and yet in other recipes both onion and garlic are used. So, while the ingredients may be simple, they must all be of top quality.
Pappa al pomodoro is a simple, wholesome dish typical of Tuscany. Photo: Toni Brancatisano
Tuscan bread is usually unsalted, and the reason behind this dates back to the 12th century. The rulers of Pisa were at odds with the rulers of Florence, and cut off their supply lines from the coast. This made salt prohibitively expensive. The Florentines, unwilling to cave to the pressure, simply began making their bread without it, and this is now a tradition that continues today.
The Italian word pappa translates to mush, or baby food and that pretty much describes the consistency of the finished product: a dish that can be eaten at any age. But with amazing tomatoes, fresh basil and high quality olive oil, the flavor is anything but boring.
If you ask a Tuscan the recipe, their answer will vary depending on where in Tuscany they are from and, usually, each different origin will add secret touches, all a little different from each other. Pappa al Pomodoro can be eaten hot, lukewarm or cold, and is always best served with a generous drizzle of Tuscan extra virgin olive oil to give it extra flavor.
In all probability, the recipe dates back to the last half of the 19th century, when tomatoes became an ingredient for sauces and other cooked dishes in Italy. It is said to hail from Siena, and became famous throughout Italy thanks to a famous Florentine writer / journalist born in 1859, Luigi Bertelli called "Vamba," who was the founder of the Giornalino della Domenica, in 1906. The following year he began writing the famous weekly Sunday series of adventures for children Il Giornalino di Gianburrasca, resulting in 55 stories for boys throughout 1907 and 1908. It was then published in a single volume in 1912. There is a famous scene where the protagonist rebels and protests about college food and life, demanding to have only Pappa al Pomodoro to eat!
Today, Pappa al Pomodoro is no longer looked upon as a & # 8220poor dish, ”and is considered as a healthy recipe by dietitians and doctors. Photo: Toni Brancatisano
Pappa al Pomodoro was also celebrated in a song by Rita Pavone in the sixties when she starred in a famous film adaptation of the book by Vamba. If you know this song it will probably be swimming around your head all day now.
Today, Pappa al Pomodoro is no longer looked upon as a & # 8220poor dish, ”and is considered as a healthy recipe by dietitians and doctors.
appa al Pomodoro can be eaten hot, lukewarm or cold. Photo: Toni Brancatisano
Many Tuscans will tell you not to even think of putting parmesan cheese on it & # 8230 but I & # 8217m sorry… I love a little sprinkling of cheese and some freshly cracked black pepper just before diving in!
JELLY WITH TOMATO
■ 3 extra-virgin olive oil tablespoons
■ 1 small onion, chopped
■ 1 garlic clove, thinly sliced
■ 1 kg fresh tomatoes, peeled, seeded and roughly chopped *
■ 350g day-old Italian tuscan bread, roughly sliced into cubes
■ 750ml homemade vegetable stock
■ 1 handful of fresh torn basil leaves
■ Freshly ground black pepper
■ Grated Parmesan
1. In a deep saucepan, heat the olive oil over a medium-high flame.
2. Add the onion and garlic and sauté for a few minutes, until onion is translucent.
3. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer, add half the basil and let cook until the tomatoes begin to soften and break down. Allow to cook for 20-25 minutes in a covered saucepan, stirring occasionally.
4. Using a wooden spoon, add the stale bread cubes and stock. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a thick consistency.
5. Stir in the remaining basil. Season, to taste, with salt and pepper and let the soup continue simmering for 10 more minutes.
6. Allow to rest for an hour before serving in warmed soup bowls. Splash with extra Olive Oil and sprinkle with Parmesan cheese. Garnish with a little fresh basil.
* You can substitute the fresh tomatoes for pulpa or passata, or roast the tomatoes before beginning the recipe.
I realized I became truly Italian when I learned to buy food daily (every morning) instead of weekly in a large supermarket. Buying in the Italian style means understanding the fundamentals of the Italian diet, which is buying the food one needs for that day (or maybe two because there will be leftovers), and buying only what is fresh and & # 8220 in season & # 8221. Respecting a seasonal cuisine is the basis for following the so-called healthy Mediterranean diet.
One of the things I love is how this concept also helps reduce food waste. For example, I buy my bread every morning at my local bakery, but I only buy what I need for that day. This means that it is not mandatory to buy a whole loaf of bread, I can indicate the bread I want and therefore only indicate the quantity I need. Maybe you prefer the crunchy edge, or maybe you prefer the softer part of the middle part of the loaf. Whatever you choose, your bread will be weighed and, like so many food products purchased in Italy, you will pay for it by weight.
If I try to choose only the amount of bread we will eat that day, I often buy too much and, although it is possible & # 8220 to resurrect & # 8221 day old bread with 10 minutes in a hot oven, in Italy there are some wonderful traditional recipes made with stale bread, born from the poor cuisine of peasant cuisine. It was the time when wasting a single slice of bread (even if it was stale) was considered blasphemous and, in fact, there are many soup recipes based on stale bread in all parts of Italy. Of course, poor cooking was ahead of its time, if we think about how we still struggle today to avoid food waste.
Therefore, a wonderful recipe for consuming old Tuscan type bread is Pappa al Pomodoro. This is also the perfect time of year to talk about this recipe, as it is ideal for taking advantage of the many varieties of big and glorious red tomatoes that abound in all markets during the hot summer months.
Pappa al Pomodoro is a & # 8220 poor & # 8221 dish of Tuscan cuisine. The peasant origin of this first course is testified by its ingredients: stale Tuscan bread, tomatoes, garlic, basil, Tuscan extra virgin olive oil, salt and pepper. In Arezzo this dish is traditionally prepared using onion instead of garlic, while in other recipes both onion and garlic are used. So while the ingredients can be simple, they must all be of the highest quality. Tuscan bread is usually unsalted, and the reason for this dates back to the 12th century. The rulers of Pisa disagreed with the rulers of Florence and cut the coastal supply lines. This made salt prohibitively expensive. The Florentines, unwilling to give in to pressure, simply started making their bread without salt, and this is now a tradition that continues today.
The Italian word pappa translates as mush, or baby food, and this more or less describes the texture of the finished product: a dish that can be eaten at any age. But with extraordinary tomatoes, fresh basil and high quality olive oil, the flavor is anything but boring. If you ask a Tuscan for the recipe, the answer will vary according to his Tuscan provenance and, usually, each different origin will add secret touches, all slightly different from each other. Pappa al Pomodoro can be eaten hot, lukewarm or cold, and it is always better if served with a generous drizzle of Tuscan extra virgin olive oil to give it an extra flavor.
In all likelihood, the recipe dates back to the mid-19th century, when tomatoes became an ingredient for sauces and other dishes cooked in Italy. It is said that he came from Siena and became famous throughout Italy thanks to a famous Florentine writer-journalist born in 1859, Luigi Bertelli called & # 8220Vamba & # 8221, who was the founder of the Giornalino della Domenica, in 1906. The following year writing the famous Sunday series of weekly adventures for children Gianburrasca's Il Giornalino, publishing 55 children's stories in 1907 and 1908. They were then published in a single volume in 1912. There is a famous scene in which the protagonist rebels and protests against food and life in boarding school, asking to eat only Pappa al Pomodoro!
La Pappa al Pomodoro was also celebrated in a song by Rita Pavone in the 1960s when she starred in a famous film adaptation of Vamba's book. If you know this song, it will probably run around in your head all day.
Today, Pappa al Pomodoro is no longer considered a & # 8220 poor dish & # 8221 and is considered a healthy recipe by dieticians and doctors.
Many Tuscans will say they absolutely don't think about putting Parmesan on it & # 8230 but I'm sorry & # 8230 I love some cheese and some freshly ground black pepper just before eating it! Enjoy your meal!
JELLY WITH TOMATO
■ 3 tablespoons of extra virgin olive oil
■ 1 small onion, chopped
■ 1 thinly sliced clove of garlic
■ 1 kg of fresh tomatoes, peeled, with seeds and coarsely chopped *
■ 350 g of Tuscan bread from the day before, roughly cut into cubes
■ 750 ml of homemade vegetable broth
■ 1 handful of fresh basil leaves
■ Freshly ground black pepper
■ Grated Parmesan
1. In a deep saucepan, heat the olive oil over medium-high heat.
2. Add the onion and garlic and sauté for a few minutes, until the onion becomes translucent.
3. Add the chopped tomatoes and their juice and bring to a boil. Reduce to a boil, add half the basil and cook until the tomatoes begin to soften and come apart. Cook for 20-25 minutes in a covered saucepan, stirring occasionally.
4. Using a wooden spoon, add the stale bread cubes and broth. Continue to simmer until all the bread has absorbed all the liquid possible, obtaining a thick consistency.
5. Stir in the remaining basil. Season, to taste, with salt and pepper and let the soup continue to simmer for another 10 minutes.
6. Leave to rest for an hour before serving in heated bowls. Drizzle with extra oil and sprinkle with Parmesan. Garnish with some fresh basil.
* You can replace fresh tomatoes with pulp or puree or sauté the tomatoes before starting the recipe.
Pappa al Pomodoro: the Original Recipe from Tuscany
Long live the pappa al pomodoro! And above all, live the original Tuscan recipe of pappa al pomodoro, a real pleasure to be enjoyed in summer, with good tomatoes and stale bread.
Like all traditional recipes, even pappa al pomodoro is subject to many variations not only according to the area of Tuscany where it is prepared but also to who prepares it.
The flavor closely resembles panzanella, but the consistency and also the preparation in common change the ingredients that are seasonal and perfect to be eaten cold.
The basic idea of pappa al pomodoro is the one that unites almost all traditional recipes: use the products of the earth and leftovers, to avoid throwing away food. In this case, fresh tomatoes, stale bread, and good oil.
Pappa al pomodoro can be prepared all year round but it is at its best in summer because the main element is tomatoes, so in summer you can use the red and juicy seasonal ones.
In winter I recommend using peeled tomatoes in tins even if the comparison with the tomato soup prepared with fresh tomatoes is almost impossible.
To prepare the tomato soup, follow the recipe below and read on for all the tips and tricks on how to prepare a really tasty and excellent tomato soup!
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