How To make Pappa Al Pomodoro
1 lb Plum tomatoes, diced
28 oz Can Italian tomatoes,
undrained & chopped 1 1/2 lb Stale Italian bread, cubed
5 ea Garlic cloves
1 md Leek, white part only,
:
washed well, chopped 1 md Onion, finely chopped
1 pn Red pepper flakes
3 1/2 c Vegetable stock
8 ea Basil leaves
2/3 c Olive oil
Salt & pepper, to taste Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat. "Health" Magazine September, 1993 Posted by Linda Davis
How To make Pappa Al Pomodoro's Videos
Italian Tomato and Bread Soup (Pappa Al Pomodoro)
Make way for this Italian Tomato and Bread Soup! Rich flavors of San Marzano tomatoes, fresh basil, thinly sliced garlic, silky olive oil swirls, and bread cubes throughout.
Full recipe:
Instagram:
Facebook:
Twitter:
Pinterest:
#Shorts
How to Make Pappa al Pomodoro by Stacee in Tuscany
Pappa al Pomodoro... Italian comfort food doesn't get any better than this. Today, my mother-in-law, Cecila, gives us her secret recipe! Recipe is posted below.
Pappa al Pomodoro Recipe
Ingredients
2/3 lb hard bread
2 ½ to 2 ¼ C ripe tomatoes
2 cloves of garlic
4 C broth
6 Tbs Extra Virgin Olive Oil
Fresh basil
Salt
Pepper
Chop/dice garlic.
Peel and chop/dice tomatoes.
Add garlic to oil and heat until garlic starts to cook.
Add tomatoes and basil.
Stir and let cook for 15 minutes.
In the meantime, heat the broth so it’s ready to add to tomatoes after 15 minutes.
Thinly slice bread.
After 15 minutes, add the broth and bring it back to a boil.
Add bread.
Stir continuously for about 10 more minutes. It will start to thicken.
Add more salt and pepper, if needed.
Enjoy!
Tip: It’s best to let is sit for an hour before serving. Reheat as needed. I think it’s even better if you let it sit in the refrigerator overnight!
Bread And Tomato Soup (Pappa al Pomodoro)
Pappa al Pomodoro, or Bread and Tomato Soup, is made rich and satisfying by thickening the soup into a porridge using crusty bread. The bread not only thickens the soup, but it also imparts its own nutty flavor and umami taking an already delicious tomato soup and cranking the deliciousness to ten. This Tuscan classic is soul-warming comfort food on its own, but it also makes for a great side dish for roasted meat, fish, or vegetables. #tomatosoup #vegan #plantbased
SUBSCRIBE TO MY SECRET RECIPE STASH ▶
Your membership supports my channel, and you get exclusive recipes weekly.
INGREDIENTS (makes 4 servings)
1/4 cup olive oil
70 grams red onion
10 grams garlic
125 grams bread
2 cups tomato juice
180 grams tomato (1 medium tomato)
10 grams basil
1/2 teaspoon salt
Cover and cook for 10 minutes
PRINTABLE RECIPE ▶
SUBSCRIBE ▶
✚ FOLLOW NO RECIPES ✚
Instagram:
Pinterest:
Facebook:
Twitter:
✚ SHOPPING ✚
INGREDIENTS (10% off first order with “NORECIPES”)
JAPANESE TABLEWARE (5% off with “NORECIPES)
KITCHEN TOOLS (10% off with NORECIPES)
✚ GEAR✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
Chef Gabri cooks - Pappa al pomodoro Tuscan recipe
An ancient and poor recipe, but so good with a lot of tomato and good bread! Plus, it’s easy to make and kids love that! Follow my steps to taste one of the authentic taste from Tuscany!
#tomatoes #simplerecipe #lockdown
How to Make PAPPA AL POMODORO Like an Italian (Tuscan Bread and Tomato Soup)
Do you have a lot of stale country-style bread sitting around?
Not quite sure how to use it up without resorting to the ever-useful and time-tested homemade breadcrumbs routine? If you’re in search of a creative and delicious way to use up that bread without breaking your food processor or blender whipping up another batch of fresh breadcrumbs, then Mamablip’s latest video tutorial, this time focusing on another Tuscan classic, Pappa al Pomodoro, will certainly be of interest to you.
Not just a wintertime dish, although the ease factor combined with the simple ingredient list do make it a lazy wintertime cooking experience, Pappa al Pomodoro is a certifiably delicious, simple dish perfect for ages and tastes across the board. A wonderfully soft consistency makes it ideal for younger kids, and the pure flavors shining through, of sweet tomato, heady garlic and refreshing basil make it a dish beloved by older eaters as well.
By now, you’re probably familiar with the ingenuity of classic Italian cooking, and the notion of wasting nothing while making absolutely everything taste marvelous. Mamablip’s Pappa al Pomodoro truly lives up to this philosophy, using up that stale bread and absolutely transforming a household leftover into a delicious, satisfying meal for everyone.
If you’ve loved making yet another superb Mamablip recipe, be sure to check out the main Recipe index page for loads more ideas and exciting new recipes to test out! And if you love cooking in good company, be sure to sign up for the Pappa al Pomodoro Live Class and get even more insider tips on making this excellent option.
---
Love wine and food news? Subscribe now to the Mamablip channel for lots of tips and tricks:
New recipes and wine news:
Facebook:
Instagram:
#ItalianRecipe #PappaPomodoro
Traditional Tuscan recipes: Pappa al pomodoro
Pappa al pomodoro is the hallmark of traditional Tuscan home cooking. The ingredient list is short and simple: stale Tuscan bread, tomatoes, good extra virgin olive oil, salt, and chili pepper. Follow this recipe by Juls' Kitchen