## Tuscan Bread and Tomato Soup: A Culinary Symphony of Rustic Simplicity ##
Hailing from the sun-kissed hills of Tuscany, Pappa al Pomodoro is a symphony of rustic simplicity, a culinary masterpiece that celebrates the bounty of the region's tomatoes and the humble goodness of bread. This classic Italian soup, with its vibrant red hue and alluring aroma, captures the essence of Tuscan cuisine, where fresh, local ingredients are transformed into dishes that are both comforting and sophisticated.
In this article, we present a collection of Pappa al Pomodoro recipes that pay homage to this Tuscan gem. From the traditional version, crafted with ripe tomatoes, stale bread, and fragrant basil, to variations that incorporate roasted tomatoes, creamy ricotta, or even seafood, these recipes offer a delightful array of flavors and textures that will tantalize your taste buds.
## Recipes in this article: ##
1. **Traditional Pappa al Pomodoro:** A step-by-step guide to the classic Tuscan recipe, using fresh tomatoes, stale bread, garlic, basil, and olive oil.
2. **Roasted Tomato Pappa al Pomodoro:** A twist on the traditional recipe, featuring roasted tomatoes for a deeper, caramelized flavor.
3. **Seafood Pappa al Pomodoro:** A unique variation that combines the flavors of the sea with the classic tomato soup, using shrimp, mussels, and calamari.
4. **Pappa al Pomodoro with Ricotta:** A creamy and indulgent version of the soup, enriched with ricotta cheese for a velvety texture and a touch of tanginess.
5. **Tuscan Bread Salad:** A refreshing salad made with stale bread, tomatoes, cucumbers, onions, and a tangy dressing, perfect for a light lunch or a side dish.
Whether you're a seasoned chef or a home cook looking for a taste of Italy, these Pappa al Pomodoro recipes are sure to impress. So gather your fresh ingredients, warm some crusty bread, and embark on a culinary journey to the heart of Tuscany. Buon Appetito!
TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g
TUSCAN BREAD SOUP: PAPPA AL POMODORO
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.
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
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.
BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.
- Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.
Tips:
- Use the best quality tomatoes you can find. Fresh, ripe tomatoes will give your soup the best flavor.
- Don't be afraid to use a variety of tomatoes. Different types of tomatoes will give your soup a more complex flavor.
- Roast the tomatoes before adding them to the soup. This will help to concentrate their flavor.
- Use a good quality olive oil. This will also help to give your soup a delicious flavor.
- Don't overcook the soup. The tomatoes should be soft, but still hold their shape.
- Serve the soup with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, and some fresh basil.
Conclusion:
Pappa al pomodoro is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover tomatoes. So next time you have a bunch of tomatoes on hand, give this recipe a try. You won't be disappointed!
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