Pappa col pomodoro (3)
Instructions
Dip for half a minute the tomatoes in boiling water and then rinse under cold water, Peel and spezzettateli by discarding the seeds.
Heat the oil in a saucepan and sauté the garlic cloves peeled and crushed.
When garlic is golden, add plenty of chopped basil leaves and tomatoes.
Simmer for a few minutes to lively flame then join the bread cut into thin slices, mix and, after a few minutes, season with salt and pepper and add about three-quarters of a liter of warm water (and, if desired, also a nut soup).
Continue cooking for another five or six minutes and then withdrew the saucepan from the heat and let stand feeding for about twenty minutes.
Currently serving sbattetela a little with a whisk to remove bread.
Typical poor dish traditional Tuscan cuisine, the pappa al pomodoro was once a real panacea for adults and children.
Ingredients and dosing for 4 persons
- 250 g of stale tuscan bread a few days
- 500 g of very ripe tomatoes sauce
- 4 cloves of garlic
- Many of leaves basil
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper