Pappa al Pomodoro
A thick, hearty bread and tomato soup, a typical Tuscan dish. It's made with stale bread, ripe tomatoes, garlic, basil, and olive oil.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pappa al Pomodoro originated as a 'cucina povera' dish, reflecting the resourceful nature of Tuscan cooking. It was created out of necessity, using readily available, inexpensive ingredients like stale bread and summer tomatoes, preventing food waste and providing sustenance for peasant families.
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Pappa al Pomodoro is more than just a soup; it's a symbol of Tuscan resourcefulness and a connection to the region's agricultural traditions. It represents the ability to create something delicious and nourishing from simple, humble ingredients.
Cucina Povera
Pappa al Pomodoro embodies the principles of 'cucina povera,' a style of Italian cooking that emphasizes using simple, affordable ingredients and minimizing waste. It reflects the history of peasant life and making the most of available resources.
Summer Harvest
The dish is traditionally associated with the summer tomato harvest. Ripe, sun-drenched tomatoes are at their peak flavor during this season, making them the ideal ingredient for Pappa al Pomodoro.
Family Tradition
Many Tuscan families have their own cherished recipes for Pappa al Pomodoro, passed down through generations. Each family may have slight variations, reflecting personal preferences and regional differences.
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Pappa al Pomodoro is characterized by its savory, tangy, and herbaceous flavors. The sweetness of ripe tomatoes is balanced by the subtle acidity, enriched by olive oil, and aromatically enhanced with garlic and basil. The stale bread provides a textural element and absorbs all the delicious flavors.
The dominant flavor is undeniably that of ripe, sweet summer tomatoes. These are often San Marzano or other flavorful Italian varieties. Olive oil lends a rich, fruity undertone, while garlic provides a pungent aroma. Fresh basil adds a sweet, slightly peppery note. The bread, typically Tuscan bread which is saltless, softens and thickens the soup, absorbing the tomato sauce and creating a hearty texture. A touch of vegetable broth or water helps create the desired consistency.
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Use Ripe Tomatoes
The quality of the tomatoes is crucial. Use the ripest, most flavorful tomatoes you can find, preferably San Marzano or other Italian varieties. If using canned tomatoes, opt for whole peeled tomatoes and crush them yourself.
Day-Old or Stale Bread
Using slightly stale or day-old bread is essential. This allows the bread to absorb the tomato sauce without becoming mushy. Tuscan bread, which is saltless, is the traditional choice.
Simmer Slowly
Allow the soup to simmer slowly for at least an hour, or even longer. This allows the flavors to meld and deepen, creating a richer and more complex taste.
Don't Skimp on Olive Oil
Good quality extra virgin olive oil is essential for both cooking and finishing the dish. Drizzle generously over the soup before serving for added flavor and richness.
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