Pappa al Pomodoro is a Tuscan tomato and bread soup celebrated for its simplicity and for the harmony of it’s classic Mediterranean flavours and aromas. This version of the recipe comes from the island of Elba located within the Tuscan Archipelago National Park.
- 2 medium-sized onions;
- 2 stalks of celery;
- 2 carrot sticks;
- 4 cloves of garlic;
- 2 medium-sized potatoes;
- 700 grams of ripe tomatoes;
- 500 grams of stale bread cut in slices;
- Basil to taste;
- Frantoio Extra Virgin Olive Oil;
- Salt to taste
Sauté the garlic cloves, onion, carrot and celery in small pieces in plenty of olive oil with a couple of peperoncino chillies. Add the potatoes cut into squares.
Sauté for a few minutes and add ripe tomatoes without seeds and skin. Sauté the tomatoes for a few moments before adding the stale bread.
Season with a pinch of salt, add water and boil over a moderate heat for about 45 minutes without stirring too much.
Mix all the ingredients including the fresh basil leaves. The dish is served hot or warm, dress with olive oil.