Pappa al Pomodoro and Cheese

Pappa al pomodoro is a very comforting and substantial Tuscan dish, perfect for using up stale bread that would otherwise go to waste. Here I present a classic version with the addition of cheese to further enrich the dish.

Ingredients

• 500 g ripe tomatoes (or 400 g peeled tomatoes)
• 200 g stale bread
• 1 garlic clove
• Fresh basil (a few leaves)
• 1 liter vegetable broth (or water)
• 60 g grated cheese (pecorino or parmesan)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by peeling the garlic clove and sautéing it in a large pan with a few tablespoons of oil. Once golden, remove it to prevent the garlic flavor from being too overpowering.

2. If using fresh tomatoes, score a cross with a knife on the bottom of each tomato, immerse them for a couple of minutes in boiling water and then in cold water to make peeling easier. Remove the skin and seeds and cut them into pieces. If using peeled tomatoes, you can simply crush them.

3. Add the tomatoes to the garlic sauté and cook for about 10 minutes.

4. Meanwhile, if the bread is very hard, soften it in the broth or water. Then squeeze it and add it to the tomato sauce.

5. Mix all the ingredients and cook over low heat for about 20 minutes, adding broth if the pappa dries out too much. The bread will break down creating a homogeneous and creamy mixture.

6. Turn off the heat, adjust salt and pepper and add the grated cheese and the basil torn by hand.

7. Let the pappa al pomodoro rest for a few minutes, then serve it warm with a drizzle of raw oil.

Trivia

Pappa al pomodoro was traditionally considered food for the poor, because it was prepared with simple and leftover ingredients. Nowadays it is appreciated for its rich flavor and simplicity, and has become a classic of Tuscan culinary tradition. The addition of cheese is a small liberty that enriches the dish and makes it even more substantial!