In breve
The dish in short
- Stale bread, in Tuscany the unsalted Tuscan loaf, with tomato, garlic, basil and a full glass of extra virgin olive oil.
- The halved garlic softened in the oil without browning, then the tomatoes cooked with basil for 20 minutes.
- The bread goes in covered with hot water or vegetable broth and is stirred until it falls apart into a thick pappa.
- Rested for about an hour, stirred again and finished with raw olive oil and fresh basil.
- Eaten hot, warm or at room temperature.
Il video, Firenze, Toscana
Pappa al pomodoro
The video: Tuscan bread and tomato soup
The thick Tuscan soup of stale bread cooked into tomatoes, garlic and basil with a glass of extra virgin olive oil, rested for an hour and eaten hot, warm or at room temperature. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 30 min
- Cooking
- 20 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
