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- Old country type bread
- 2 cloves garlic
- 1/2 kg of ripe tomatoes
- Bunch of parsley
- 1/2 cup olive oil
- 1 cup of water
- Salt & pepper
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Pappa al pomodoro
Pappa al pomodoro is a bread and tomato “minestra“, that is, a thick soup, and one of the oldest and most typical dishes of the Siena area. It is definitely one of the most representative dishes of the Tuscan cucina povera, the poor people’s culinary tradition.
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Adnan's Kitchen |
Pappa col Pomodoro
(bread & tomato soup) |
- Cut bread into large pieces and add a cup of water to soften
the bread.
- Cut tomatoes into small pieces.
- Crush the 2 cloves of garlic by hand and fry in half the
quantity of Olive oil, preferably in a terra cotta pan.
- Add the bread and turn well on fire.
- Add the tomatoes and stir well with the rest of the ingredients
until well mixed.
- Add salt & Pepper to taste.
- Add chopped parsley and let simmer on low fire, turning frequently
until liquid is absorbed and the a thick consistency is reached.
- Serve hot and add the rest of the raw olive oil to taste.
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