Pappa al pomodoro is a traditional Italian dish with a rich history dating back to medieval times. The name “pappa” comes from the Italian word for “mush” or “porridge,” which refers to the soft and mushy texture of the bread and tomato mixture. The dish was originally created as a way to use up stale bread, which was a common ingredient in peasant households. Over time, the recipe evolved and became a staple in Italian cuisine, enjoyed by people of all social classes.
The origin of pappa al pomodoro can be traced back to the rural areas of Tuscany, where the ingredients were readily available and the dish was often made in large quantities to feed families and farm workers. Today, pappa al pomodoro remains a popular dish in Italy, and can be found on the menu in traditional trattorias and family-owned restaurants. It is a simple, yet delicious recipe that showcases the bold flavors of the Italian countryside and the importance of using fresh, seasonal ingredients. Whether you are a seasoned cook or just starting out, pappa al pomodoro is a recipe worth trying.
Pappa al Pomodoro is a versatile dish, you can use it as a base and add different ingredients like vegetables, sausage or meat. You can also make it with homemade or store-bought tomato sauce, it will give a different flavor but it will still be delicious.
INGREDIENTS:
- 1 lb. Fresh Plum Tomatoes, peeled, seeded and diced
- 1/2 Yellow Onion, diced
- 3 Garlic Cloves, sliced
- 2 cups Chicken Broth
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 cups Stale Bread, cut in small cubes, I used baguette
- 5 Basil Leaves, chopped
- 1/2 cup Parmigiano-Reggiano Cheese, grated
Fill a medium-sized saucepan with water and bring it to a boil. Once the water is boiling, carefully place the tomatoes in the saucepan. Boil the tomatoes for 1 minute. Remove the tomatoes from the saucepan and place in a bowl of ice water. Let the tomatoes sit in the ice water for a minute or two. Gently squeeze each tomato or use a knife to remove the skin. It should come off easily. Cut the tomatoes in half, remove seeds and then dice.
In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the tomatoes, broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for 20 minutes.
Stir in the bread cubes, and let the soup simmer for another 10 minutes, or until the bread is soft and has thickened the soup.
Stir in the basil and grated cheese.
Garnish with additional cheese, fresh basil or a drizzle of olive oil. Serve hot.
Pappa al Pomodoro
Ingredients
- 1 lb. Fresh Plum Tomatoes peeled, seeded and diced
- 1/2 Yellow Onion diced
- 3 Garlic Cloves sliced
- 2 cups Chicken Broth
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 cups Stale Bread cut in small cubes, I used baguette
- 5 Basil Leaves chopped
- 1/2 cup Parmigiano-Reggiano Cheese grated
Instructions
- Fill a medium-sized saucepan with water and bring it to a boil. Once the water is boiling, carefully place the tomatoes in the saucepan. Boil the tomatoes for 1 minute. Remove the tomatoes from the saucepan and place in a bowl of ice water. Let the tomatoes sit in the ice water for a minute or two. Gently squeeze each tomato or use a knife to remove the skin. It should come off easily. Cut the tomatoes in half, remove seeds and then dice.
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes, broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for 20 minutes.
- Stir in the bread cubes, and let the soup simmer for another 10 minutes, or until the bread is soft and has thickened the soup.
- Stir in the basil and grated cheese.
- Garnish with additional cheese, fresh basil or a drizzle of olive oil. Serve hot.