pappa al pomodoro (tuscan tomato soup)

Name: Pappa al Pomodoro (Tuscan Tomato Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 3
Cuisine: Italian
Ingredients: 28 ounce(s) canned good whole peeled tomatoes, like cento; 2 clove(s) garlic, minced; 2 tablespoon(s) fresh italian flat leaf parsley, chopped; 1/2 teaspoon(s) fennel seeds; 3 tablespoon(s) olive oil, extra virgin; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 4 sprig(s) basil and remember, always cut fresh basil with your hands, never with a knife or scissors; 6 ounce(s) stale tuscan bread

29 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 9, 2015

This rustic dish is Summer’s comfort food. There are a lot of American variations of this soup; however, the Tuscan version is the one that I love the most. Via della Chiesa Artimino, near Carmignano has the best I've ever had in Tuscany. It's a small unassuming place, and you might just miss it as you drive by; however, make the stop because the cuisine is incredible. But bring cash, because the last time I was there they still didn't accept credit cards. So, you ready... let's get into the kitchen.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 3-4 serving(s)

Ingredients

28 ounces canned good whole peeled tomatoes, like cento
2 cloves garlic, minced
2 tablespoons fresh italian flat leaf parsley, chopped
1/2 teaspoon fennel seeds
3 tablespoons olive oil, extra virgin
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
4 sprigs basil and remember, always cut fresh basil with your hands, never with a knife or scissors
6 ounces stale tuscan bread

How To Make pappa al pomodoro (tuscan tomato soup)

Step 1

Gather your ingredients.

Step 2

Chop the parsley, and mince the garlic.
Step 3

Crush the tomatoes, using the chef's best tools... his or her hands.
Step 4

You should have about 2 cups of stale breadcrumbs.
Step 5

In a saucepan over medium heat, add the fennel seeds and toss them in the pan until fragrant, about 1 to 2 minutes.
Step 6

Add the olive oil to the saucepan.
Step 7

Add the garlic to the saucepan.
Step 8

Saute until the garlic begins to color, 1 to 2 minutes.
Step 9

Add the crushed tomatoes and parsley to the saucepan.
Step 10

Allow to come up to a simmer, and then season with salt, and pepper.
Step 11

Add the stale bread and mix into the sauce.
Step 12

Chef's Note: The fundamental ingredient of this dish is stale bread. No amount of toasting or grilling of non-stale bread will result in the rock-hard, super-dry bread you need to make pappa al pomodoro. You need STALE bread.
Step 13

Add the basil and combine with the sauce.
Step 14

Serve while still nice and hot with some good (salty) cheese. Enjoy
Step 15

Keep the faith, and keep cooking.
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