Ingredients: Per 4 servings
- ½ cup extra virgin olive oil
- 3 cloves of garlic
- 4 leaves of basil
- 1 lb canned tomatoes, mashed with a fork
- ⅝ lb bread
- salt and pepper to taste
- 4 cups broth
Put the oil in a pan and place over the heat.
Saute the mined garlic, and as soon as it begins to take on color, add the tomato and basil.
Season with salt and pepper and cook over medium heat for 20 minutes.
Then add the broth, stir, and when it begins to boil, add the toasted crutons or cubed pieces of bread. Cook for another 10 minutes, stirring often with a spoon.
Then remove from the heat and let rest for about an hour.
Stir again before serving.
Before serving the pappa al pomodoro, you can warm it up slightly and drizzle a little olive oil on top to give it more flavor.
Traditional pappa al pomodoro, and in particular that of Siena, is considered a farmer’s dish: it used to be prepared by housewives who made a soup out of the left over bread so not to waste anything. Known throughout all of Italy, this dish became popular again during the Sixties when the song “Viva la pappa col pomodoro” came out.
The song was performed by a young Rita Pavone, not long before starting her American adventure.
Did you know that...
the tomato was introduced to Europe by the Spanish in the 16th century as a non-edible, ornamental plant?
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