PAPPA AL POMODORO
Most of our contryside traditionl recipes were prepared using what farmers used to harvest. They used to go to the market but they could afford very few things. Women had to do the best they can preparing meals for a large family. “Pappa al pomodoro” is said to be born from the need to have a nutritional and easy to chew course for children and old people. My grandmother used to prepare it often, then for a period we have forget it. In the ‘90s some important restaurants in Florence rediscovered it and today it is synonymous of Tuscan cooking.
I usually say the secret for a good “pappa” are the ingredients. I will never cook it during the winter when tomatoes have no taste and basil is not scented.
For 4 people:
For 4 people:
gr. 500 tomatoes
3 gloves of garlic
1 liter stock
basil
6 spoons of olive oil
salt and pepper
In a saucepan put garlic and olive oil, when they start browning add chopped and peeled tomatoes, salt and pepper. Cook for 15 minutes. Pour the stock and when start boiling add the sliced bread. Cook for half an hour stirring. 10 minutes before remove from the fire add basil. Serve warm not hot with a bit of olive oil on the top. It is great! ask my granddaughter Bianca.
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