pappa al pomodoro (tuscan tomato soup)

How To Make pappa al pomodoro (tuscan tomato soup)

• 
  1

  Gather your ingredients.
• 
  2

  Chop the parsley, and mince the garlic.
• 
  3

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

  You should have about 2 cups of stale breadcrumbs.
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  5

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

  Add the olive oil to the saucepan.
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  7

  Add the garlic to the saucepan.
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  8

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

  Add the crushed tomatoes and parsley to the saucepan.
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  10

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

  Add the stale bread and mix into the sauce.
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  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.
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  13

  Add the basil and combine with the sauce.
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  14

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

  Keep the faith, and keep cooking.
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