Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyMain coursesveganCC0 1.0 Universal
Traditional Tuscan Pappa al Pomodoro (Bread and Tomato Stew)
Classic Tuscan comfort dish from la cucina povera: stale unsalted country bread simmered into a velvety porridge with sweet San Marzano tomatoes, garlic, fragrant basil, and rich Tuscan olive oil.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
servings
4
- Stale crustless rustic country bread350 g
- Canned San Marzano whole peeled tomatoes, crushed800 g
- Garlic cloves, thinly sliced3 clove
- Hot vegetable broth500 ml
- Top-quality Tuscan extra virgin olive oil60 ml
- Fresh basil leaves, hand-torn15 pc
- Fine sea salt1 tsp
- Freshly ground black pepperĀ½ tsp
Preparation Steps
1
Cut stale bread into cubes and lightly toast in a 160Ā°C oven for 10 mins to enhance porosity and absorbency.
10 min timer
2
Gently warm half the olive oil in a Dutch oven, sautƩ sliced garlic 2 mins until fragrant, then add crushed tomatoes and half the basil. Simmer 15 mins.
15 min timer
3
Add toasted bread and hot vegetable broth. Beat vigorously with a wooden spoon as bread breaks down into a porridge; simmer 15 mins. Rest off heat, finish with olive oil and basil.
15 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
360
Protein
8g
Carbohydrates
52g
Fat
14g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
