StartersDifficulty: easy
Pappa al Pomodoro
Tuscan tomato-bread porridge: the peasant dish that turns stale bread into summer's best lunch.
15
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Grate the tomatoes and discard the skins.
2Sizzle the garlic in olive oil with the chili, 1 minute.
3Add the tomatoes and simmer 10 minutes until reduced.
4Add the torn bread and stir constantly until it breaks down completely, 8-10 minutes.
5Tear in most of the basil and season with salt.
6Serve warm or room temperature with raw olive oil and the rest of the basil on top.
Chef's Tip
- Stale bread (not fresh) absorbs the tomato without collapsing into glue.
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- Constant stirring breaks the bread into the sauce — the pappa texture is stirred, not mashed.
- Raw olive oil at the end is traditional: it floats on top as the perfume of the dish.
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