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Pappa col Pomodoro
We just came back from ten days in Italy, mostly spent in Venice hanging out with my mom and childhood friends. But my husband and kids had never been to Florence, and I decided to treat them to a couple of days in the cradle of the Italian Renaissance. The highlight of our stay was a lunch at our friends Alberto and Giordana’s apartment, with a breathtaking view of Fiesole and the Tuscan hills; followed by rides on the carousel in Piazza della Repubblica for our two kids! The food in Florence and in all of Tuscany is fantastic, simple and elegant, and justly famous. If you are not planning a trip any time soon, why not try this easy and delicious soup in your own kitchen? Pappa col Pomodoro is a perfect example of Italian “comfort food”, and of Tuscan peasant cooking. Bread soups were born of necessity: people could not afford to throw away stale bread, and devised ways to make it not only edible, but wonderfully tasty. Be warned that American-style soft sliced bread would just turn into a slimy and sticky mess: you will need artisanal bread with a firm, rough crust. The best types are Tuscan or Pugliese loaves. I live in Manhattan, and love Tribeca Oven.
For tons of authentic Tuscan recipes, and cooking classes in Tuscany (with vegetarian options), visit Giulia at http://en.julskitchen.com/
For kosher cooking classes in Florence, email my friend Chiara at Chiara105@gmail.com
Ingredients
- 2 tablespoons cold pressed extra-virgine olive oil, plus more for drizzling
- 2 large cloves garlic, crushed
- 1 large can (12 oz.) peeled whole tomatoes (I like Italian tomatoes, San Marzano type)
- ½ medium loaf, or 1/3 large loaf of Italian-style bread, 2-day old
- 1 cup water or vegetable stock
- Salt and pepper to taste
- A pinch of sugar
- 10 to 15 fresh basil leaves
Directions
Slice the bread. In a heavy pot, heat the 2 tablespoons of olive oil and add the garlic.
After a couple of minutes discard the garlic, and add the can of tomatoes, breaking them with your hands into the pot.
Add salt, pepper, sugar and water, and stir with a wooden spoon.
Shred the bread into bite-sized chunks with your hands (if it’s too hard/dry cut it into cubes with a bread knife), and add them to the pot.
Do not stir too aggressively, because you don’t want the bread to melt into the water completely: the texture should be somewhat chunky.
You should stir gently using an upward motion, and not too long.
Cook on low heat for about 30 to 40 minutes, stirring occasionally.
Shred the basil leaves and add them to the soup; drizzle with more olive oil (about 1 tablespoon per person), lightly toss, serve.
This soup tastes even better reheated: it will be so thick that you will be able to eat it with a fork. Enjoy!
https://dinnerinvenice.com/2012/02/05/tuscan-bread-tomato-soup/
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