Pappa al Pomodoro
Pappa al Pomodoro is a traditional Italian soup that embodies resourcefulness and flavor. Transforming stale bread and ripe tomatoes into a comforting dish, it celebrates simplicity and reducing kitchen waste. This French twist uses baguette. Elevate this humble cucina povera dish with Stracciatella cheese and anchovy fillets.
- Total Time40 minutes
- Yield4-6 servings 1x
- DietVegan
Ingredients
Scale
- 1/2 (roughly 100 g) French baguette, stale and torn or sliced into small chunks
- 400 g fresh or tinned tomatoes
- 1/4 cup (roughly 50 ml) high quality olive oil, extra for drizzling
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- Fresh basil, for garnishing
- Chili flakes, to taste
- Salt & pepper
- Optional: Stracciatella cheese
- Optional: Anchovy fillets
- Optional: vegetable stock
Instructions
- Slice or tear the stale French baguette into small chunks.
- In a large saucepan, sauté the finely diced yellow onion and minced garlic cloves in olive oil over medium heat until softened.
- Add the fresh or tinned tomatoes to the saucepan, breaking them up with a spoon or your hands as you add them. If using tinned tomatoes, include the juices. Rinse the can with a small amount of water and add it to the pan to make sure you get all of the tomato juices.
- Cook the tomatoes for about 10 minutes, stirring occasionally, until they begin to break down and form a sauce.
- Add the bread chunks to the saucepan and stir to coat them with the tomato sauce.
- Add enough vegetable stock (if using) or water to the saucepan to barely cover the bread.
- Simmer the soup over low heat for about 20 minutes, stirring occasionally, until the bread has softened and the soup has thickened.
- Taste the soup and season with salt, pepper, and chili flakes to taste.
- Ladle the soup into bowls, garnish with fresh basil and, if desired, a drizzle of extra olive oil.
- Serve hot or warm, with optional toppings like Stracciatella cheese or anchovy fillets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
