Pappa al Pomodoro from a Tuscany Culinary Tour
The Chianti area of Italy may be known for its red wines, but it’s also a fertile land where tomatoes abound. This particular recipe, pappa al pomodoro, from our Chianti cooking vacation “Cook in the Heart of Chianti” proves that delicious meals can come from simple – but fresh – ingredients. At the same time, this classic late summer dish is often traditionally made when a garden produces more tomatoes than you know what to do with! In ways, it’s a “leftover” meal, as the bread should also be dry. The result? A delicious hearty and thick soup.
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Pappa al Pomodoro
Prep time: 5 minutes
Cook time: 40 minutes
Cook method: Simmer
- 1 1/2 lbs Fresh tomato
- 1 Tbsp fresh basil leaves
- 2 celery stalks, cut in half
- 2-3 garlic cloves, left whole
- 1 lb dry Italian bread
- olive oil
- vegetable broth, as needed
- salt and pepper to taste
1. Take tomatoes, cut with a cross using a knife, and dip them into boiling water for a few seconds. When the skin of the tomato begins to come off, put the tomatoes into cold water.
2. Cut the garlic and celery into big pieces. Then, start to sauté the garlic and celery in olive oil. When the oil begins to heat up, all the scents will emerge, and then it’s time to add the tomatoes.
3. Cook the mixture over medium heat for about five minutes, and then add the dry bread (which you’ve cut into medium-large pieces).
4. Continue to cook, and add the vegetable broth (fresh vegetable broth is made very simply, simply combine cold water, celery, carrot, and onion, then boil for about 45 minutes).
5. Wait until the liquid evaporates and then when it starts to stick, add more vegetable bouillon. Repeat three times.
6. Remove the celery and garlic, and start to smash the bread with a spoon.
7. Take a whisk, and mix the tomato soup to your liking by adding salt, pepper, fresh basil leaves, and extra virgin olive oil.
Cook in the Heart of Chianti on a fabulous culinary tour with TIK!
By Peg Kern
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