Pappa al Pomodoro is a tasty Tuscan first course made with stale bread and tomatoes. It was originally prepared as a peasant dish to make use of stale bread. Today it has become one of the most beloved dishes of the Tuscan tradition.
Sauté the chopped leek in the oil without letting it brown
Add the crushed peeled tomatoes and cook for 15 minutes
Pour in 1 L of hot broth and simmer for 10 minutes
Season with salt and pepper and add the chopped basil
Add the bread sliced thinly and cook for another 10 minutes
Turn off the heat, let rest for 20 minutes, then whisk vigorously with a whisk
Serve the pappa with olive oil and pepper
Frying pan
Saucepan
Blender
Italia, Toscana
| Energy (kcal) | 65.72 |
| Carbohydrates (g) | 13.55 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 0.3 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.51 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.25 |
