San Donato’s Recipes Advent Calendar: Pappa al Pomodoro
From the series Ricette del recupero from the Cucina degli avanzi: in english we can simplify it in leftover cooking.
In tuscan cuisine, especially the one that has roots in the countryside tradition, nothing – and we mean NOTHING – goes to waste, same goes for San Donato.
If you ever needed proof that stale bread needn’t go to waste, then you have your prove with Pappa al Pomodoro or Tuscan Bread Soup, and you can be sure, in our kitchen, no bread is getting overlooked. It is just simply perfect for any occasion, heartwarming, filling, vegan, eco concious AND DELICIOUS.
Very important – pairing Pappa al Pomodoro with a cold glass of Rosato Donna Miolanne to make it even more special.
We suggest you prepare this recipe while listening to Rita Pavone’s Pappa al pomodoro!
INGREDIENTS
- 1 loaf of stale bread
- Tomato sauce – we prefere aglione
- Water roughly 4 cups
- Salt q.b.
- Pepper q.b.
- Basil q.b.
- Extra Virgin Olive oil
Roughly chop your bread into cubes.
Bring your tomato sauce to a broil – here you find the recipe for the sauce . Then add the bread cubes into the tomatoes and stir. Add the water, half the basil, and a generous pinch salt and pepper.
Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the pappa thickens.
Taste and adjust seasoning.
You can serve hot, warm, or room temperature but make sure you add a last drizzle of extra virgin olive oil a crudo and remember to drink a glass of Rosato with.
Heartwarming, eco concious, vegan and incredibly tasty
— especially with a glass of Rosato Miolanne
