Pappa al pomodoro
45 min326 kcal each
Tuscan tomato and bread soup, so thick it is almost a porridge. Made with ripe tomatoes, garlic, basil and good oil.
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Plan this recipeIngredients
for 4 servings- Tomatoes800 g
- Stale crusty bread250 g
- Garlic3 clove
- Olive oil4 tbsp
- Fresh basil20 g
- Chili flakes¼ tsp
- Water700 ml
- Salt1 tsp
Method
Prep 15 min · cook 30 min- Score the tomatoes, blanch them for 30 seconds, peel and chop them.
- Warm the sliced garlic and chilli in the oil for 2 minutes.
- Add the tomatoes and salt and simmer for 15 minutes.
- Add the water and bring it to the boil, then add the bread torn into pieces and half the basil.
- Cook, stirring, for 10 minutes, until the bread has broken down into a thick soup. Rest off the heat for 30 minutes.
- Serve warm or at room temperature with the rest of the basil and a thread of raw oil. It keeps for 3 days.
Nutrition
per servingCal
326
Protein
7.59g
Carbs
40g
Fat
16g
Of 16g of fat per serving, 2.4g is saturated.
