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.
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Sauté the chopped leek in the oil without letting it brown
Add the chopped peeled tomatoes and cook for 15 minutes
Pour in 1 l of hot broth and let simmer for 10 minutes
Season with salt and pepper and add the chopped basil
Add the bread cut into thin slices and cook for another 10 minutes
Turn off the heat, let rest for 20 minutes, and beat vigorously with a whisk
Serve the soup with olive oil and pepper
Frying Pan
Saucepan
Blender
Italia, Toscana
| Energy (kcal) | 145.25 |
| Carbohydrates (g) | 31.34 |
| of which Sugars (g) | 2.51 |
| Fat (g) | 0.45 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 4.8 |
| Fiber (g) | 2.36 |
| Sale (g) | 0.3 |
