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Recipe by Emporion
Pappa al pomodoro is a tasty Tuscan first course made with stale bread and tomatoes. It was originally prepared as a humble dish to use up stale bread. Today it has become one of the most beloved dishes in Tuscan tradition.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Sauté the chopped leek in the oil without letting it brown
Step 2 of 7: Add the chopped peeled tomatoes and cook for 15 minutes
Step 3 of 7: Pour in 1 l of hot broth and let simmer for 10 minutes
Step 4 of 7: Season with salt and pepper and add the chopped basil
Step 5 of 7: Add the bread cut into thin slices and cook for another 10 minutes
Step 6 of 7: Turn off the heat, let rest for 20 minutes, and beat vigorously with a whisk
Step 7 of 7: Serve the soup with olive oil and pepper
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving313 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,836 kJ439 kcal | 587 kJ140 kcal |
| Fat | 12.74 g | 4.07 g |
| of which saturated fatty acids | 1.78 g | 0.57 g |
| Carbohydrates | 72.74 g | 23.24 g |
| of which sugars | 9.73 g | 3.11 g |
| Fibre | 6.48 g | 2.07 g |
| Protein | 10.55 g | 3.37 g |
| Salt | 0.72 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
