Tomato and Bread soup.

DI Chiara Maci | 16 Jan 2019

Tuscan “Pappa al pomodoro”. A dish that speaks about tradition and simplicity.

I used tomato pulp instead of fresh tomatoes (considering the season), extra virgin olive oil, basil and leftovers of Tuscan stale bread. Tuscan, as the origin of this dish.

Ingredients:

600g of chopped tomato pulp

250g of Tuscan stale bread

1 garlic clove

Basil

1 litre of vegetable broth

Salt

Pepper

Extra virgin olive oil

– Cut the Tuscan bread into slices and soak it in water and basil.

– Meanwhile, prepare the garlic clove crushed into a pan with olive oil and add the chopped tomato pulp.

– Adjust salt and pepper.

– Add the vegetable broth gradually and priligy for sale the soaked bread, scented with basil.

– Go on cooking until the bread is overdone.

– Join the basil and let it cool down.

– Serve with top-quality oil evo.

Credits
Photo By Chiara Maci
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