Pappa al pomodoro: stale and strictly unsalted Tuscan bread, ripe tomatoes preferably ribbed, garlic, and basil. Four ingredients, a culinary tradition that has stood the test of time.
The name “pappa” likely comes from how children are taught to refer to any meal, but it also evokes the idea of a soft, mushy mixture of ingredients. This recipe gained widespread fame through Il Giornalino di Gian Burrasca, a famous Italian novel from the early 1900s, in which a famous scene depicts the young protagonist rebelling against the food and life at boarding school by demanding pappa al pomodoro. The dish became even more popular across Italy thanks to the song performed by Rita Pavone.
The versions of this Tuscan dish are as numerous as the trattorias and families that have been preparing it for generations. It’s a quick, economical, and hearty dish, perfect for any season: in summer, it’s typically served warm, made with fresh tomatoes and plenty of basil, while in winter, it’s served hot, using canned tomatoes and replacing the basil with sage, with a generous grind of black pepper for a bolder flavor. Some add onion, some toast the bread, others rub it with garlic, soak it in broth, or even top it with a sprinkle of Parmesan!
Pappa al pomodoro’s recipe
At Poggio al Bosco, we honor the culinary traditions of the past, with all the longing and forgotten aromas they evoke. We keep alive the passion that Grandma Zelina put into her traditional recipe for pappa al pomodoro, the simplest and most frugal version, which she prepared to nourish the whole family, whether in summer or winter. Besides being delicious, it is also highly nutritious. When she made it for the children or elderly in the family, she skipped the sautéed to make it more digestible. Sometimes, when she could afford it, she made what she called “pappa bugiarda” (a fake pappa), adding a beaten egg yolk to make it richer and creamier. Today, mamma Donatella charms her guests with the sauté aroma wafting through our rustic kitchen window. After picking the ripest tomatoes from the garden, she prepares this comfort food dear to our family.
Ingredients
- 300g of stale Tuscan bread
- 500g of fresh Tuscan tomatoes or peeled tomatoes
- 1 medium leek (or 3 garlic cloves)
- Basil to taste
- 1 liter of vegetable broth
- Extra virgin olive oil
- Salt, pepper, and chili pepper to taste
Procedure
In a pot, sauté a finely chopped leek and chili pepper (or halved garlic cloves) in 6 tablespoons of evo oil. As soon as it begins to color, add the peeled and chopped fresh tomatoes (or canned tomatoes) along with plenty of chopped basil. Season with salt and pepper, and cook for about 10 minutes.
Then pour in the broth, and when it starts boiling again, add the bread cut into thin slices. Cook for another 5 minutes, stirring frequently, then turn off the heat.
Stir occasionally, and after about an hour, mix well to break up the bread completely, turning the mixture into a homogeneous pappa. If it seems too dry, add more hot broth as needed.
Finally, reheat according to your taste and serve with a drizzle of raw evo oil!
Tips
Pappa al pomodoro is delicious served hot in winter, warm in spring, and even cold in summer! It’s a completely vegan dish, perfect as a summer appetizer or starter for a special dinner, like Ferragosto. Just pour a couple of tablespoons of cold pappa into small bowls, drizzle with extra virgin olive oil and top with a fresh basil leaf, and you’re done! If you like a bit of heat, you can also grind a pinch of fresh chili pepper. Try it, and you’ll see just how versatile and tasty it is!
Pairing
Pappa al pomodoro is perfect for cooling down the sweltering days of August. With a glass of our Estroverso, fresh, fruity, and persistent, it will be much easier to escape the heat. The fruity note of our rosé balances the acidity of the tomatoes, and its persistence holds up to the basil and the savoriness of this dish, making this pairing perfect.
