Cooking
Tuscans are infamous for being stingy. But when it comes to food that's not necessarily a bad thing. They are experts at cooking beans and even make a delicious soup called "cooked water" that is chock full of vegetables and topped with an egg. While living in Florence, I learned to make pappa al pomodoro, a typically Tuscan version of comfort food on the cheap. Thanks to Derrick over at Obsession with Food for hosting IMBB25 Stale Bread which reminded me of this dish that I love and hadn't made in ages (and just happens to use stale bread).
Pappa is "pap" or baby food. But imagine a thick soup that is infused with ripe tomatoes, onions, garlic, carrots, basil, and flavored with extra virgin olive oil and parmesan cheese. Pappa al pomodoro is classically Italian; it's not about fancy technique, but simple, excellent quality ingredients. Not only is it easy to make but it's easy to procure the necessary high quality ingredients practically year round.
While you can make it with fresh tomatoes, it's much easier to use canned tomatoes, and save yourself the hassle of peeling them. There is no definitive version of this recipe, if you want to add more garlic, more basil, red chili flakes, go right ahead. Just use the best quality ingredients you can. And whatever you do, don't confuse pappa, with papà (dad) or il papa (the pope)!
Pappa al Pomodoro
Ingredients
1 loaf stale bread, preferably Tuscan style or country bread
1/4 cup extra virgin olive oil, plus extra for serving
2 celery stalks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
2 cloves garlic, chopped
3 leaves of basil
28 oz can peeled tomatoes with juice
1/4 cup tomato paste
2-3 cups water, as needed
Salt and pepper to taste
Instructions
Rip the bread into small pieces and soak it in water for until thoroughly wet, drain off any excess water. In a large pot, heat 2 tablespoons of olive oil and add celery, carrots, onions, garlic and basil. Cook vegetables over medium-low heat until soft but not brown, about 10 minutes. Smash the canned tomatoes or squeeze to break them up and add along with their juice and the tomato paste. Simmer for 10 minutes.
Add the bread and the water to the tomato sauce. Cook over medium heat for 10 minutes or until thick. Add the remaining olive oil and taste. Serve with shredded basil, grated parmesan cheese and a drizzle of olive oil. Because the cheese is salty, add salt and pepper at the table.
Enjoy!
FOOD + !MBB25
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Cooking
Pappa al Pomodoro: Recipe
Tuscans are infamous for being stingy. But when it comes to food that's not necessarily a bad thing. They are experts at cooking beans and even make a delicious soup called "cooked water" that is chock full of vegetables and topped with an egg. While living in Florence, I learned to make pappa al pomodoro, a typically Tuscan version of comfort food on the cheap. Thanks to Derrick over at Obsession with Food for hosting IMBB25 Stale Bread which reminded me of this dish that I love and hadn't made in ages (and just happens to use stale bread).
Pappa is "pap" or baby food. But imagine a thick soup that is infused with ripe tomatoes, onions, garlic, carrots, basil, and flavored with extra virgin olive oil and parmesan cheese. Pappa al pomodoro is classically Italian; it's not about fancy technique, but simple, excellent quality ingredients. Not only is it easy to make but it's easy to procure the necessary high quality ingredients practically year round.
While you can make it with fresh tomatoes, it's much easier to use canned tomatoes, and save yourself the hassle of peeling them. There is no definitive version of this recipe, if you want to add more garlic, more basil, red chili flakes, go right ahead. Just use the best quality ingredients you can. And whatever you do, don't confuse pappa, with papà (dad) or il papa (the pope)!
Pappa al Pomodoro
Ingredients
1 loaf stale bread, preferably Tuscan style or country bread
1/4 cup extra virgin olive oil, plus extra for serving
2 celery stalks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
2 cloves garlic, chopped
3 leaves of basil
28 oz can peeled tomatoes with juice
1/4 cup tomato paste
2-3 cups water, as needed
Salt and pepper to taste
Instructions
Rip the bread into small pieces and soak it in water for until thoroughly wet, drain off any excess water. In a large pot, heat 2 tablespoons of olive oil and add celery, carrots, onions, garlic and basil. Cook vegetables over medium-low heat until soft but not brown, about 10 minutes. Smash the canned tomatoes or squeeze to break them up and add along with their juice and the tomato paste. Simmer for 10 minutes.
Add the bread and the water to the tomato sauce. Cook over medium heat for 10 minutes or until thick. Add the remaining olive oil and taste. Serve with shredded basil, grated parmesan cheese and a drizzle of olive oil. Because the cheese is salty, add salt and pepper at the table.
Enjoy!
FOOD + !MBB25
- Eggplant Parmesan Soup Recipe
I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan. I got...
- Pasta Fagioli: Hunger Challenge Recipe
No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were...
- Trapanese Pesto Recipe
Summer is bright red, hot, juicy and sweet. So it's ironic that tomatoes don't really become ripe until the last gasp of Summer and into early Fall. To savor a bit more of the flavor of Summer, I recently made a delicious variation on the Genovese...
- Eggplant Parmesan Recipe
There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was...
- Yellow Squash Summer Cake
When I go to the farmer's market, I almost always buy more produce than I can consume in a week. The variety, the quality, the seasonality, and the fact that the market is just once a week put me in this "last chance" mode where I buy things because...