Indulge in the rustic charm of Pappa al Pomodoro, a classic Italian bread and tomato soup that embodies the essence of Tuscan cuisine. This humble yet delicious dish is a testament to the transformative power of simple, fresh ingredients. With its vibrant red hue, aromatic basil, and a harmonious balance of flavors, Pappa al Pomodoro is a culinary journey that will transport you to the heart of Italy. Discover the authentic recipe, along with variations that cater to different dietary preferences, including a vegan-friendly version.
Embrace the traditional method of preparing Pappa al Pomodoro using ripe tomatoes, fragrant basil, and crusty Italian bread. Learn how to coax the flavors from each ingredient, creating a rich and flavorful broth that harmonizes perfectly with the soft, chewy bread.
For those seeking a delightful vegetarian alternative, explore the recipe that replaces bread with hearty lentils. This variation offers a protein-packed twist on the classic dish while maintaining its comforting and nourishing qualities.
If you're gluten-free, rejoice! There's a dedicated recipe that caters to your dietary needs. This version utilizes gluten-free bread or crackers, ensuring that everyone can savor the joys of Pappa al Pomodoro.
And for those with a sweet tooth, discover the unique recipe that combines the tangy flavors of tomatoes with the delectable indulgence of chocolate. This unexpected yet harmonious combination will tantalize your taste buds and leave you craving more.
With its versatility and adaptability, Pappa al Pomodoro is a culinary canvas waiting to be explored. Prepare to be captivated by the simplicity and elegance of this Italian masterpiece.
PAPPA AL POMODORO (TOMATO BREAD SOUP)
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
- Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)
This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
- Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
- Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.
TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Use ripe, flavorful tomatoes. This is the key to a great Pappa al Pomodoro. Look for tomatoes that are deep red and juicy.
- Don't skip the step of roasting the tomatoes. This step intensifies the flavor of the tomatoes and gives the soup a slightly smoky flavor.
- Use a good quality bread. The bread is an important part of this soup, so don't use anything stale or flavorless. A good rustic Italian bread is a good choice.
- Season the soup to taste. Add salt, pepper, and basil to taste until the soup is flavorful and balanced.
- Serve the soup hot with a drizzle of olive oil and a sprinkling of grated Parmesan cheese. This will make the soup even more delicious and satisfying.
Conclusion:
Pappa al Pomodoro is a simple but delicious Italian soup that is perfect for a quick and easy meal. It is made with fresh tomatoes, bread, garlic, olive oil, and basil. The soup is typically served hot with a drizzle of olive oil and a sprinkling of grated Parmesan cheese. It is also versatile. You can add other vegetables to the soup, such as zucchini or carrots. You can also use different types of bread, such as sourdough or whole wheat. No matter how you make it, Pappa al Pomodoro is a delicious and satisfying soup that is sure to please everyone at the table.
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