Pappa al pomodoro is a typical first course of traditional Tuscan cuisine, with Mutti Passata it becomes soft and velvety.
2 people
1
Chop the onion and put it in a pan with 3 tablespoons of oil and the thyme. Let it sauté over low heat for 5 minutes.
2
Remove the thyme and add the Mutti tomato puree. Season with salt and pepper, and add a few basil leaves.
3
Add the slices of stale bread, let them soften in the tomato, then stir and break up the bread with a wooden spoon. Pour in the broth, mix well, and cover with a lid. Cook for 30 minutes over very low heat, stirring occasionally. If it dries out too much or if you prefer a more liquid Pappa al pomodoro, add a few glasses of hot water or broth.
4
Transfer the pappa to a bowl, pour in the remaining oil and, using a whisk, mix the pappa al pomodoro.
5
Serve hot with a sprinkling of pepper.
Pappa al Pomodoro is a typical course of traditional Tuscan cuisine. With its few and simple ingredients, it is a humble dish that originates in the Tuscan countryside from the need to reuse stale bread. As often happens in Italian traditional recipes, from few ingredients, necessity, and ingenuity, arises a wonderful dish that is healthy, nutritious, and flavorful.
Thanks to Rita Pavone’s famous 1965 song, ‘W la Pappa col Pomodoro,’ the recipe has become famous not only throughout Italy but also abroad, thus becoming an icon of Tuscan cuisine.
For a successful Tomato Pappa, it is necessary to have good stale bread and the best tomatoes available. It is advisable to use ‘sciocco’ bread, that is, the typical Tuscan bread without salt, and tomatoes with intense flavor. We have chosen our Mutti Tomato Passata to give the Tomato Pappa a full and rich taste and a soft and velvety texture.
