Pappa al Pomodoro (Tuscan Tomato Soup)

17
Andy Anderson !

By
@ThePretentiousWichitaChef

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
3-4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

28 oz
canned good whole peeled tomatoes, like cento
2 clove
garlic, minced
2 Tbsp
fresh italian flat leaf parsley, chopped
1/2 tsp
fennel seeds
3 Tbsp
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 oz
stale tuscan bread

How to Make Pappa al Pomodoro (Tuscan Tomato Soup)

Step-by-Step

  • 1Gather your ingredients.
  • 2Chop the parsley, and mince the garlic.
  • 3Crush the tomatoes, using the chef's best tools... his or her hands.
  • 4You should have about 2 cups of stale breadcrumbs.
  • 5In a saucepan over medium heat, add the fennel seeds and toss them in the pan until fragrant, about 1 to 2 minutes.
  • 6Add the olive oil to the saucepan.
  • 7Add the garlic to the saucepan.
  • 8Saute until the garlic begins to color, 1 to 2 minutes.
  • 9Add the crushed tomatoes and parsley to the saucepan.
  • 10Allow to come up to a simmer, and then season with salt, and pepper.
  • 11Add the stale bread and mix into the sauce.
  • 12Chef'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.
  • 13Add the basil and combine with the sauce.
  • 14Serve while still nice and hot with some good (salty) cheese. Enjoy
  • 15Keep the faith, and keep cooking.

Printable Recipe Card

About Pappa al Pomodoro (Tuscan Tomato Soup)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom