Waste not, want not is a Tuscan credo. Many Florentine recipes make use of leftover ingredients. Pappa al Pomodoro, a thick, hearty soup made with dry bread, is one of the city’s classic dishes.
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Ingredients:
4–8 cloves of garlic, according to taste
1 12-ounce can of plum tomatoes
1 pound of dry, stale (preferably unsalted Tuscan) bread, broken into smallish pieces
4–6 cups of water or warmed vegetable broth
1 bunch (20 leaves) of basil, coarsely chopped
2 tablespoons of olive oil
Salt and pepper
Half teaspoon of crushed and dried chili pepper (optional)
1 leek (white flesh only), finely chopped (optional)
Directions:
Place the bread in a bowl and add water or broth. Cover and put aside for at least an hour. Sauté the garlic (and leek, if desired) with oil. Add dried chili pepper if desired, then the tomatoes, half the basil, and a dash of salt and pepper. Simmer for 20 minutes.
Squeeze excess broth from the soaked bread and add to the oil and tomatoes. Cook for at least 15 minutes, stirring occasionally. Serve hot with remaining basil and a swirl of olive oil.
Servings: Serves four
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