TOMATO PAPPA RECIPE WITH LEFTOVER BREAD
Simple, traditional, and universally loved: pappa al pomodoro , a dish made famous by a song performed by Rita Pavone, among others. Let's learn how to cook it in a waste-free way, using up leftovers as well: pappa al pomodoro is a great alternative to the classic first course and doesn't require much time to prepare.
READ ALSO: Stale bread: lots of tasty recipes to avoid wasting it
PAPPA AL POMODORO RECIPE
Here are two truly delicious recipes : the first is from our reader Francesca Antonucci, who revisited this delicious dish by substituting leftover stale bread for the classic Tuscan bread . The second is made with San Marzano tomatoes, Tuscan bread, and a pinch of black pepper.
To decorate your pappa al pomodoro, use your creativity: fresh basil and mint are both excellent options . Tomatoes are a precious vegetable, and cooked tomatoes are even healthier. In fact, the lycopene they contain is made more available by cooking. To aid absorption, however, don't forget to add a drizzle of extra virgin olive oil.
Ingredients
(For 4 people)
- 400g of bread (even leftover stale bread)
- 20 g of extra virgin olive oil (about 2 tablespoons)
- 20g chopped onion or shallot (about 2 tablespoons)
- 800 gr of tomato sauce
- 2 glasses of hot vegetable broth
- A little salt
- A few leaves of fresh basil during cooking or to decorate the dish
Preparation
- Cut the bread thinly sliced and then place the slices in a non-stick pan with high edges.
- Pour over the slices of bread the tomato puree and then add the extra virgin olive oil and the 2 tablespoons of onion.
- Add 2 glasses of vegetable broth hot and then cook over medium heat for about 25-30 minutes, stirring occasionally.
- Also add a pinch of salt, add the leaves of basil into pieces and serve the tomato soup hot.
FOR MORE INFORMATION: Recipes with tomatoes, salads, one-pot meals and vegetable stock cubes with peels
TOMATO POWDER RECIPE FOR CHILDREN
This dish can be a great option for children's lunches : it's simple, delicate, and generally very popular. To accommodate their picky palates, eliminate any overly spicy seasonings, such as pepper and chili pepper , and avoid garlic. Chop all the ingredients well so that children don't find any "tough" parts, and garnish with a sprinkling of Parmesan cheese.
PAPPA AL POMODORO
And now here is the variant with Tuscan bread :
Ingredients
- 4 slices of stale Tuscan bread, cut into cubes
- Garlic
- 4 San Marzano tomatoes
- Basil
- black pepper
- Oil
Preparation
Sauté the garlic in the oil in a bowl, then add the diced tomatoes. After about ten minutes, add the Tuscan bread cubes and pour over the hot water.
Let it boil with a lid on for at least an hour and add salt only at the end.
Serve in bowls with a tablespoon of oil, finely chopped basil, and black pepper. This porridge is best served at room temperature.
SIMPLE AND HEALTHY RECIPES FROM PEASANT TRADITION :
- Chef's cuisine and peasant tradition: stew with pumpkin "seccatini"
- White fava bean puree, an ancient peasant recipe from Puglia. It must be cooked until it becomes a cream (photo)
- Pasta and beans with black olive pâté, a healthy and nutritious dish perfect for staying healthy.
- Bread and milk cake, an ancient and soft recipe for a very healthy breakfast.
- Panzanella, the ancient recipe with leftover bread. And with friggitelli peppers, basil, and zucchini (photo)
- The acquacotta recipe: a simple, tasty, and waste-free dish
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