Pappa al Pomodoro
Pappa al Pomodoro is a classic Tuscan dish: juicy tomatoes are slowly cooked with stale bread, fragrant olive oil, garlic and basil to make a creamy soup. Light, aromatic and full of Mediterranean feeling - a traditional dish for connoisseurs, which is raised to a new level by the right wine accompaniment.
Cooking utensils
- 1 Großer TopfHolzlöffelSchneidebrett & MesserSuppenkelle
- 1 Holzlöffel
- 1 Schneidebrett & Messer
- 1 Suppenkelle
Ingredients
For the soup:
- 400 g ripe tomatoes alternatively canned tomatoes
- 120 g stale Tuscan country bread
- 2 tbsp best olive oil
- 2 Garlic
- 400 Ml Vegetable broth
- 1 bunch of fresh basil
- Salt Pepper, sugar
- pinch of chili flakes optional
For the finish:
- Freshly ground pepper
- Extra olive oil
- Basil leaves as garnish
Preparation
Preparation:
- Cut the bread into small cubes or slices, scald the tomatoes, peel and dice.
Cooking soup:
- Heat the olive oil in a saucepan, finely chop the garlic and sauté briefly.
- Add the tomatoes, season with salt, pepper and sugar, reduce for 10 mins.
- Add the bread and vegetable stock, cook everything for 20 mins., stirring occasionally, until creamy.
- Chop the basil, stir in.
To taste & serve:
- Season with salt, pepper and chilli.
- Serve with olive oil and basil.
Recommended side dishes:
- Crostini with olive oil
- Tuscan fennel salad
- Antipasti platter
Nutritional values per portion
Calories: 320kcalCarbohydrates: 49gProtein: 7gFat: 11g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat