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 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.
