The Signature Dish of Italy: Pappa al Pomodoro

The Signature Dish of Italy: Pappa al Pomodoro
September 2, 2019 Aaliyah9504

Now, this is one dish that every single person who ever visits Italy simply must try! We know that Pizza is widely considered the national pizza of Italy, but Pappa al Pomodoro probably ties with it! This dish is served in the Prime Course of the meal and it’s amazing to see what kind of deliciousness can come from tomatoes and stale Tuscan bread!

Thick tomato and bread soup

 

Serves 4

300 g 2-day-old Tuscan-style bread, finely sliced

500 g ripe peeled tomatoes

3-4 garlic cloves, crushed

1-2 dried chillies, crushed (optional)

10 basil leaves, ripped

1 L vegetable stock

extra virgin olive oil

1 teaspoon of salt

ground black pepper

Remove the core and cut a cross into the skin of both ends of the tomatoes then place the tomatoes in abundant boiling water for a couple of minutes. Strain them in very cold water and peel them. Sautè the garlic in 8 tbs of olive oil until it is lightly coloured (if you are going to use them, add the chillies too). Add the tomatoes, salt and pepper to the pot and cook for 10 minutes. Add the boiling stock and bread. Cook for a further 10 minutes, stirring often. Cover and let the soup rest for twenty minutes. Add the basil and 100 ml of olive oil, stir well and serve. The soup should be very thick and warm, not hot.