Pappa Col Pomodoro is a typical dish of Tuscan cuisine, particularly popular in the summer season. Made with simple ingredients like tomatoes, stale bread, olive oil, garlic, and basil, this first course is an excellent way to use up leftover bread and create a tasty and hearty dish. Its unique consistency, which melts in your mouth, and the intense and fresh flavor of the tomatoes make Pappa Col Pomodoro irresistible. Try it and it will win you over!
Peel the tomatoes and remove the seeds
Pass half of them through a sieve and cut the others into pieces
Place them in a pot, preferably non-stick, with a few basil leaves and cook for about ten minutes
Add hot water (you need quite a lot, over a liter), the bread cut into cubes (the bread is from Montegemoli near Volterra - although it seems it is no longer the good old Montegemoli bread that was made until a few months ago), chopped garlic to taste, salt, and pepper
Cook, stirring often, until it becomes a nice mush
Serve in bowls with extra virgin olive oil and a few basil leaves for garnish
Blender
Measuring Cup
Italia, Toscana
| Energy (kcal) | 91.86 |
| Carbohydrates (g) | 19.59 |
| of which Sugars (g) | 3.07 |
| Fat (g) | 0.25 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 3.11 |
| Fiber (g) | 1.73 |
| Sale (g) | 0.18 |
