Pappa al Pomodoro

“Viva la pa-pa-pappa
Col po-po-po-po-po-po-pomodoro
Viva la pa-pa-pappa
Che è un capo-po-po-po-po-polavoro…”

Pappa al pomodoro is one of the most traditional Tuscan dishes, especially made in the area around Florence. Like many traditional recipes, its origins are poor and humble, the two main ingredients being tomatoes and stale bread. Though very simple to make, it’s a great masterpiece of Italian cuisine, like the famous song said.

To make pappa al pomodoro a particular kind of tomatoes is required, which is called costoluto fiorentino, but any ripe tomatoes would do (tomatoes must necessarily be ripe). You can also add a basil leaf if you like (I didn’t have it).

Ingredients
500-600 g ripe tomatoes
100-120 g stale bread, sliced
1-2 garlic cloves
2 tbsp extravergine olive oil
1 chili pepper
salt

Preparation time: 10 minutes
Cooking time: 30-35 minutes

Serves 2

Heat the oil in a large saucepan and gently fry the garlic cloves.

Wash and cut the tomatoes into quarters. Toss them into the saucepan and cook for about 10 minutes or till they become soft.

Remove garlic and add bread (you can previously break it). Now cook for about 20 minutes till the bread is soft, carefully stirring to prevent it from sticking.

Add salt according to taste.

Pappa al pomodoro

“Viva la pa-pa-pappa
Col po-po-po-po-po-po-pomodoro
Viva la pa-pa-pappa
Che è un capo-po-po-po-po-polavoro…”

La pappa al pomodoro è uno dei piatti toscani piú tradizionali, che si prepara prevalentemente nell’area fiorentina. Come molte altre ricette tradizionali, le sue origini sono povere e umili, avendo come ingredienti principali pomodoro e pane raffermo. Sebbene sia estremamente semplice da preparare, è un capolavoro della cucina italiana, come recita la canzone.
Per preparare la pappa al pomodoro occorre un tipo particolare di pomodoro, il costoluto fiorentino, ma più o meno tutti i pomodori vanno bene, purché maturi.
A scelta, si può aggiungere anche una foglia di basilico (che io non avevo).

Ingredienti
500-600 g di pomodori maturi
100-120 g di pane toscano raffermo a fette
1-2 spicchi d’aglio
2 cucchiai di olio extravergine di oliva
1 peperoncino
sale q.b.

Tempo di preparazione: 10 minuti
Tempo di cottura: 30-35 minuti

Per 2 persone

Scaldare l’olio in una padella e soffriggere l’aglio.

Lavare e tagliare i pomodori a spicchi. Aggiungerli nella padella e cuocere per circa 10 minuti o finché non sono sfatti.

Rimuovere l’aglio e aggiungere il pane (potete spezzarlo prima). Cuocere per circa 20 minuti finché il pane è morbido, mescolando con attenzione pet evitare che si attacchi.

Salare a piacere.


16 comments
  1. Cindy said:

    Oh you have made me so hungry I could lick my computer screen!

    • Rita said:

      Maybe you can taste some if you win the contest and come to Italy!😛 I’ll be glad to prepare you some pappa!

  2. That’s what’s good with Italian dishes they are simple yet packs and lot of flavour, it is rich in history as well

  3. Though this dish is simple, I know it packs a punch of flavor. I’m going to have to try this!

  4. summersher said:

    what gorgeous colors… sounds so delicious!! What a great way to use stale bread, too!

  5. muppy said:

    This looks really delightful, I have seen a few recipes for it but haven’t yet cooked this myself.

  6. Yvette said:

    One of the classic ‘poor man’ Italian dishes…..full of flavour.Delicious!

  7. Looks very rich and luscious! Do you eat it like a stew? I don’t know if I’ve ever heard of this Italian dish. You are constantly surprising me with such interesting new foods. :-p Hope you and your family are settling back into your house. I bet it feels nice to be back in your space. How is the garden?😛

    • Rita said:

      We’re back at home!! (and very happy :P). The garden is rather pretty: we’ve been planting new plants and cleaning it all. Spring is finally coming!!!!😀

  8. Susi said:

    It sounds so simply, but yet utterly delicious! What a great way to use some stale bread. Beautiful!

  9. Sounds lovely! How do you eat it? Just on its own or as a sauce for pasta or something?

    • Rita said:

      You eat it on its own as a first course. It’s a tasty substitute for pasta if you’re in the mood for something different (and have a lot of stale bread to spare… :P)

  10. Simple but potentially very tasty and nutritious

  11. Amanda said:

    What a simple, honest dish – really the very best kind!
    Hope that you are completely well and back in the swing of things, now, Rita.

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