Tuscan tomato soup or pappa al pomodoro
There are many versions of pappa al pomodoro, but only one is the Tuscan pappa al pomodoro which, as Rita Pavone sang when she played Gianburrasca, is just a masterpiece. The Tuscan recipe includes garlic, not onion, fresh tomato and of course Tuscan bread, the one without salt. Of course, no one forbids using tomato puree, especially in spring, when tomatoes are in season and no one prevents you from using another type of bread. I myself sometimes use the semi-whole meal bread that I prepare at home, but at least once you have to try the original recipes and then experiment with some variation on the theme. In addition, the bread must be stale, since the recipe comes from the need to consume the bread that has become too hard, but I admit that sometimes I use freshly baked bread. Now let's see the ingredients and the procedure to prepare it.
Ingredients
1 kg Tomatoes for sauce400 g Stale Tuscan bread1 clove of garlic1 l Vegetable brothExtra virgin olive oilSaltPepperA few basil leaves
Preparation
Cut the tomatoes into pieces after washing and blanch them in a pot over moderate heat without adding anything else. When they have become soft, pass them through the vegetable mill and collect the sauce obtained keeping it aside. In a saucepan fry the clove of garlic with two tablespoons of extra virgin olive oil. Remove the clove of garlic, add the tomato puree, part of the vegetable broth that you have previously salted and the bread cut into small pieces. Cook over moderate heat, stirring often until the bread is completely undone. If necessary, add more broth until the desired consistency is reached. Season with salt and add some chopped fresh basil leaves with your hands. Close the pot with the lid and let it rest for up to an hour. Serve the Tuscan tomato soup in individual holsters completing with a round of Tuscan extra virgin olive oil and ground pepper if desired.
There are many versions of pappa al pomodoro, but only one is the Tuscan pappa al pomodoro which, as Rita Pavone sang when she played Gianburrasca, is just a masterpiece. The Tuscan recipe includes garlic, not onion, fresh tomato and of course Tuscan bread, the one without salt. Of course, no one forbids using tomato puree, especially in spring, when tomatoes are in season and no one prevents you from using another type of bread. I myself sometimes use the semi-whole meal bread that I prepare at home, but at least once you have to try the original recipes and then experiment with some variation on the theme. In addition, the bread must be stale, since the recipe comes from the need to consume the bread that has become too hard, but I admit that sometimes I use freshly baked bread. Now let's see the ingredients and the procedure to prepare it.
Ingredients
1 kg Tomatoes for sauce
400 g Stale Tuscan bread
1 clove of garlic
1 l Vegetable broth
Extra virgin olive oil
Salt
Pepper
A few basil leaves
Preparation
Cut the tomatoes into pieces after washing and blanch them in a pot over moderate heat without adding anything else. When they have become soft, pass them through the vegetable mill and collect the sauce obtained keeping it aside. In a saucepan fry the clove of garlic with two tablespoons of extra virgin olive oil. Remove the clove of garlic, add the tomato puree, part of the vegetable broth that you have previously salted and the bread cut into small pieces. Cook over moderate heat, stirring often until the bread is completely undone. If necessary, add more broth until the desired consistency is reached. Season with salt and add some chopped fresh basil leaves with your hands. Close the pot with the lid and let it rest for up to an hour. Serve the Tuscan tomato soup in individual holsters completing with a round of Tuscan extra virgin olive oil and ground pepper if desired.
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