"Pappa al Pomodoro" recipe - "Tuscan bread and Tomato" soup

“Pappa al Pomodoro” recipe – “Tuscan Bread and Tomato” soup

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 7,14*

Cost/portion: UK/£ 0.89*

Utensils you will need

One 6lt saucepan
One bowl
One chef knife
One paring knife
One chopping board
One large non-stick frying pan of sauté pan
One zester or grater
One wooden spatula or silicon spatula
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Unsalted Tuscany bread - 500gr

  • Water - 3lt

  • Black pepper corns - 4gr

  • Plum tomatoes - 800gr

  • in alternative, you can use canned peeled plum tomatoes
  • Tomato pureé - 40gr

  • Water - 3lt

  • Extra virgin olive oil - 60gr [part 1 of 2]

  • "Suited garlic”cloves - 4 [part 1 of 2]

  • Fresh basil sprigs - 10gr [part 1 of 2]

  • "Suited garlic”cloves - 2 [part 2 of 2]

  • Salt - 5gr

  • Fresh basil sprigs - 10gr [part 2 of 2]

  • Extra virgin olive oil - 20gr [part 2 of 2]

Instructions

  • 1.
    Slicing and lightly toasting the Tuscany bread

    • Unsalted Tuscany bread - 500gr

      Cut off the bread crust and cut it in 1cm thick slices (step 1 - pic. A).
      Arrange the slices on a baking tray and put them in the hot oven at 180°C for about 10 minutes (step 1 - pic. B).
      They just need to dry out a bit, so do not let them brown. This will be a good preparation especially if you don;t have access to proper unsalted Tuscany bread and you are using some other bread loaf.

  • 2.
    Peeling and deseeding the plum tomatoes

    • Water - 3lt
    • Black pepper corns - 4gr
    • Plum tomatoes - 800gr
    • in alternative, you can use canned peeled plum tomatoes

    • Tomato pureé - 40gr

      Put a saucepan on a high heat with 3lt of water and let it get to almost to the boiling point (step 2 - pic. A).
      Finely crush the black pepper corns and set aside (step 2 - pic. B).
      With a paring knife, make a cross cut at the top end of each plum tomato. Then, just before the water in the saucepan starts boiling, drop them in and let them soak there for one minute or two, just enough to see their skin wrinkle and detach form the flesh (step 2 - pic. C).
      Take them out with a skimmer and peel them (step 2 - pic. D).
      Halve them longwise and deseed them. Then, dice them quite finely on the chopping board (step 2 - pic. E).
      Put the chopped tomatoes into a bowl and add the tomato pureé, stir evenly and set aside (step 2 - pic. F).

  • 3.
    Layering the toasted bread and the diced tomatoes

    • Water - 3lt
    • Fresh basil sprigs - 10gr [part 1 of 2]
    • Extra virgin olive oil - 60gr [part 1 of 2]
    • Suited garlic - 4 cloves [part 1 of 2]
    • Suited garlic - 2 cloves [part 2 of 2]
    • The chopped tomatoes and pureé
    • The toasted bread slices
    • The crushed black pepper
    • Salt - 5gr

      Put the sauté pan on a gentle heat with 60gr of extra virgin olive oil, 4 unpeeled garlic cloves and a few basil leave you have teared by hand (step 3 - pic. A).
      Put the suacepan back on a high heat with 3lt of new water and let it come to the boiling. (step 3 - pic. B).
      Peel two garlic cloves and rub them on both sides of each bread slice (step 3 - pic. C).
      Take the sauté pan away from the heat and add one third of the tomato and puree mixture on the bottom. Season with salt and black pepper (step 3 - pic. D).
      Arrange one layer and on top of this, spread another third of the tomato mixture, then season with black pepper and salt (step 3 - pic. E).
      Place a second layer of bread slices, cover again with tomato mixture and season (step 3 - pic. F).

  • 4.
    Cooking the “Pappa” soup with water (or vegetable stock)

    • The hot boiling water
    • The layered bread and sauce

      Place the sauté pan back on a gentle heat and add hot water ladle by ladle (step 4 - pic. A).
      When the water has barely covered the bread, put the lid on and let the whole thing heat gently for 5 or 6 minutes: the water will get absorbed completely by the bread (step 4 - pic. B).
      Add more water and let it cover the bread again. Put the lid back on and let it heat for another 5 minutes (step 4 - pic. C).
      Then uncover and let it simmer for another 15 - 20 minutes stirring frequently in order to prevent the bread sticking to the bottom. While stirring, use the wooden spoon to brake the bread and gradually reduce it in crumbles (step 4 - pic. D).

  • 5.
    Adding the fresh basil and raw extra virgin olive oil

    • Fresh basil sprigs - 10gr [part 2 of 2]
    • Extra virgin olive oil - 20gr [part 2 of 2]

      Take the pan away from the heat, and let it rest for about 10 or 15 minutes.
      Then tear the basil leaves into piece with your hands and add them to the soup (step 5 - pic. A).
      Add a generous drizzle of raw extra virgin olive oil, stir and serve (step 5 - pic. B).
      Remember that this soup can be served either hot or cold.

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Instructions

  • 1.
    Slicing and lightly toasting the Tuscany bread

    • Unsalted Tuscany bread - 500gr

      Cut off the bread crust and cut it in 1cm thick slices (step 1 - pic. A).
      Arrange the slices on a baking tray and put them in the hot oven at 180°C for about 10 minutes (step 1 - pic. B).
      They just need to dry out a bit, so do not let them brown. This will be a good preparation especially if you don;t have access to proper unsalted Tuscany bread and you are using some other bread loaf.

  • 2.
    Peeling and deseeding the plum tomatoes

    • Water - 3lt
    • Black pepper corns - 4gr
    • Plum tomatoes - 800gr
    • in alternative, you can use canned peeled plum tomatoes

    • Tomato pureé - 40gr

      Put a saucepan on a high heat with 3lt of water and let it get to almost to the boiling point (step 2 - pic. A).
      Finely crush the black pepper corns and set aside (step 2 - pic. B).
      With a paring knife, make a cross cut at the top end of each plum tomato. Then, just before the water in the saucepan starts boiling, drop them in and let them soak there for one minute or two, just enough to see their skin wrinkle and detach form the flesh (step 2 - pic. C).
      Take them out with a skimmer and peel them (step 2 - pic. D).
      Halve them longwise and deseed them. Then, dice them quite finely on the chopping board (step 2 - pic. E).
      Put the chopped tomatoes into a bowl and add the tomato pureé, stir evenly and set aside (step 2 - pic. F).

  • 3.
    Layering the toasted bread and the diced tomatoes

    • Water - 3lt
    • Fresh basil sprigs - 10gr [part 1 of 2]
    • Extra virgin olive oil - 60gr [part 1 of 2]
    • Suited garlic - 4 cloves [part 1 of 2]
    • Suited garlic - 2 cloves [part 2 of 2]
    • The chopped tomatoes and pureé
    • The toasted bread slices
    • The crushed black pepper
    • Salt - 5gr

      Put the sauté pan on a gentle heat with 60gr of extra virgin olive oil, 4 unpeeled garlic cloves and a few basil leave you have teared by hand (step 3 - pic. A).
      Put the suacepan back on a high heat with 3lt of new water and let it come to the boiling. (step 3 - pic. B).
      Peel two garlic cloves and rub them on both sides of each bread slice (step 3 - pic. C).
      Take the sauté pan away from the heat and add one third of the tomato and puree mixture on the bottom. Season with salt and black pepper (step 3 - pic. D).
      Arrange one layer and on top of this, spread another third of the tomato mixture, then season with black pepper and salt (step 3 - pic. E).
      Place a second layer of bread slices, cover again with tomato mixture and season (step 3 - pic. F).

  • 4.
    Cooking the “Pappa” soup with water (or vegetable stock)

    • The hot boiling water
    • The layered bread and sauce

      Place the sauté pan back on a gentle heat and add hot water ladle by ladle (step 4 - pic. A).
      When the water has barely covered the bread, put the lid on and let the whole thing heat gently for 5 or 6 minutes: the water will get absorbed completely by the bread (step 4 - pic. B).
      Add more water and let it cover the bread again. Put the lid back on and let it heat for another 5 minutes (step 4 - pic. C).
      Then uncover and let it simmer for another 15 - 20 minutes stirring frequently in order to prevent the bread sticking to the bottom. While stirring, use the wooden spoon to brake the bread and gradually reduce it in crumbles (step 4 - pic. D).

  • 5.
    Adding the fresh basil and raw extra virgin olive oil

    • Fresh basil sprigs - 10gr [part 2 of 2]
    • Extra virgin olive oil - 20gr [part 2 of 2]

      Take the pan away from the heat, and let it rest for about 10 or 15 minutes.
      Then tear the basil leaves into piece with your hands and add them to the soup (step 5 - pic. A).
      Add a generous drizzle of raw extra virgin olive oil, stir and serve (step 5 - pic. B).
      Remember that this soup can be served either hot or cold.

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"Pappa al Pomodoro" recipe - "Tuscan bread and Tomato" soup
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