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Pappa al Pomodoro
Florence (Toscana) — Mother recipe · en it
A traditional Florentine antipasto, soft and flavorful, made with bread and tomatoes.
📷 Catia Giaccherini — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 60 min cottura · 4 porzioni · facile
Ingredients
- 400g of ripe tomatoes
- 500g of Tuscan bread cut into cubes
- 500ml of olive oil
- 3 onions
- 2 cloves of garlic
- 1 liter of beef broth
- Salt and pepper to taste
Method
- Take the tomatoes, peel them, and cut them into pieces. In a pan, cook the tomatoes with a bit of olive oil and finely chopped onions until the tomatoes are soft.
- Add the chopped garlic and cook for a few more minutes.
- In another pan, sauté the onions and garlic with a bit of olive oil.
- Add the bread cubes and cook on low heat, stirring constantly, until the bread is soft and smooth.
- Add the beef broth and the tomato mixture, stir well, and cook on low heat for at least 30 minutes, adding water if necessary to maintain a smooth consistency.
- Season with salt and pepper, and serve hot.
The story
Pappa al pomodoro is a traditional antipasto from Tuscany, particularly Florence, where old bread was often used to create economical yet flavorful dishes.
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