Pappa al pomodoro: you’ll love the recipe!
Pappa al pomodoro: you'll love the recipe!
- 8 ripe ribbed tomatoes
- 1 garlic clove
- 8 tablespoons of Extra virgin olive oil Il Casolare Fruttato Intenso
- 8 basil leaves
- 12 thin slices of stale bread
- Wash, dry and cut the tomatoes into coarse pieces
- Place them in a saucepan together with a garlic clove and plenty of extra virgin olive oil
- Cook for about 20 mins and salt
- Turn off the heat, add basil and let the sauce rest for about 10 - 12 minutes
- Remove the garlic and start adding the slices of stale bread
- Mash the slices of bread so they absorb the tomato sauce
- Mix ingredients thoroughly until they turn to gruel, then add extra virgin olive oil
- Arrange your pappa al pomodoro on a dish, top with a few fresh basil leaves and a drizzle of raw extra virgin olive oil.
Pappa al pomodoro: choose your ingredients carefullyVery few ingredients are needed to prepare the tomato pappa, and this is why you should be looking for prime quality products.
If you opt for the summer version, we recommend you use ripe ribbed tomatoes, a seasonal Tuscan variety that is perfect for our recipe.
- During the winter, however, you will have to use ripe cluster tomatoes, which are available throughout the cold season.
- Cut them into fairly large pieces, as they will tend to fall apart during cooking.
- The ideal bread for the pappa is stale, unsalted, possibly rustic and naturally leavened, with a thick crust that will absorb the seasoning.
- Our Chef selected the Casolare Fruttato Intenso extra virgin olive oil both for the sauce and for the finishing drizzle. This unfiltered oil has been obtained from Italian olives whose organoleptic characteristics remain unchanged over time. Strong and fruity, it gives the pappa an extra touch of flavor.