textured, white or brown bread, 2 days old, cut in 3 cm thick slices and
stock (homemade or bouillon cube)
ground black pepper
the tomatoes in a heatproof bowl.
sufficient boiling water to cover and leave for 1 minutes.
rinse quickly in cold water and then skin.
half, remove the seeds and any tough parts, and chop into small
the oil in a heavy bottomed saucepan over a low heat, add the garlic
and basil, and sauté for 2 minutes
before adding the bread.
Increase the heat to moderate and cook, stirring continuously, for 2
with salt and pepper.
for 2 minutes more, then add the tomatoes and a little water or
Continue cooking, uncovered for 15 minutes, stirring frequently.
more salt and pepper, if needed and more liquid if the soup begins
sticking to the bottom of the pan, although remember that it is
supposed to very thick.
hot in individual soup bowls.
extra oil and pepper on the table so that each person can season to
their own taste.
: 15 minutes
: 25 minutes
Recipe grading : easy
Suggested wine : a young, dry red (Chianti
Dei Colli Senesi)
A classic peasant dish from the hills
around Siena, Pappa al pomodoro is excellent when made in advance and
reheated. Try adding a few finely chopped fresh rosemary leaves with the
tomatoes for extra taste.