The tomato soup is one of the most well known and beloved of the Tuscan tradition and comes from a recipe by the master Pellegrino Artusi.
Artusi was a famous chef and his cookbook “Science in the Kitchen and the Art of Eating well”, released in 1891, it is still one of the main reference of Italian cuisine.
Today lets see what the basic ingredients are books this originally “peasant” dish. It can of course, enjoyed all year, but its really good in summer when tomatoes are ripe and tasty.
Pappa al pomodoro: the recipe Artusi
Here are the basic ingredients to prepare the pappa al pomodoro
- 1 kg of stale Tuscan bread, preferably without salt
- 300 g tomatoes, it is important that they are so juicy ripe, if not a 300g can of tomatoes
- 1 cup of tomato paste
- 1 onion
- 4 cloves garlic
- Extra virgin olive oil
- Salt and pepper
Once you have all these few simple ingredients together, let’s take a look at the original recipe
Chop the onion and let it fry in a pan with extra virgin olive oil
Add the tomatoes and a part of the tomato paste
Separately, put the cut and crumbled bread into a pan with basil and garlic. Add pepper, salt. Then add the sauce and tomatoes together and mix well.
Let it cook for 35-40 minutes, until the bread starts to fall apart and the dish takes on the consistency of a real soup. Serve hot with a little extra virgin olive oil and some basil leaves.
If you have leftovers, although it is quite rare, it is even more delicious the day after!
Pappa al pomodoro: history
Once Artusi appoved of the preparation , the papa al pomodoro received popularity when the book Vamba “The Diary of Gian Gale” came out in Italy. There is a famous scene in which the protagonist rebels against the college life and he makes a specific request: he demands a bowl of tomato soup.
A song by the same title, sung by Rita Pavone, will surely resonate in your heads. It was composed for the work by Vamba in a special TV show.