Pappa pomodoro (Tuscan bread soup)
Served hot or cold, Pappa al pomodoro is a thick Tuscan bread soup. A great recipe to use up stale or leftover bread.
- 100g onions, diced
- 2g dried chilli flakes
- 500g chopped tomatoes (tinned)
- 100ml chicken stock
- 175ml Filippo Berio Extra Virgin Olive Oil
- 25g garlic, chopped
- 25g fresh basil, roughly chopped or torn
- 150g stale/day-old bread, crusts removed and torn into chunks
- Sea salt/pepper
- In a large pan, gently sweat the onions in a little oil without colouring them. Add the dried chilli flakes and allow this to cook out for 20 minutes.
- Add the tomatoes and chicken stock, stir everything together, and then leave to cook for a further 15 minutes, stirring every so often so it doesn’t stick.
- In a separate pan, heat the olive oil until it is quite warm. Add the garlic and basil and allow to cook for 2 minutes in the oil to infuse.
- Stir this garlic and basil oil into the tomato base along with the bread, which will instantly thicken the soup. Cook this all out for 12–15 minutes, stirring with a whisk to ensure that the bread breaks down into the soup (it will still have quite a chunky texture).
- Season with salt and pepper and adjust the heat with a little extra chilli or cayenne pepper if required. Serve drizzled with a little extra virgin olive oil.
Cooks tipsServe with Dried chilli flakes or cayenne pepper.
Suitable for vegetarians.