Pappa al Pomodoro with Spring Vegetables

Pappa al pomodoro is a traditional Tuscan dish that lends itself well to the addition of spring vegetables to give freshness and crunchiness. Here is the recipe for a delicious Pappa al pomodoro with spring vegetables.

Ingredients

• 400 g stale Tuscan bread
• 600 g ripe tomatoes (or tomato passata)
• 1 carrot
• 1 celery rib
• 1 small onion
• 2 zucchini
• 100 g fresh green beans
• 1 handful of fresh peas
• 1 liter vegetable broth
• 2 garlic cloves
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cutting the bread into coarse pieces and set aside.
2. Finely chop the onion, carrot and celery. In a large pot, sauté the chopped vegetables with a little extra virgin olive oil until they become soft.
3. Add the tomatoes cut into pieces (or the tomato passata) and let cook for about 10 minutes.
4. Add the stale bread to the sautéed vegetables and cover with the vegetable broth. Let cook over low heat for about 20 minutes, until the bread crumbles and the pappa becomes creamy. During cooking, mash the bread with a wooden spoon.
5. Meanwhile, clean and dice the zucchini, cut the green beans into small pieces and blanch the peas.
6. In a separate pan, sauté the cut vegetables with a drizzle of oil and a garlic clove until they are crunchy but cooked.
7. When the Pappa al pomodoro is ready, remove the garlic and add the sautéed spring vegetables. Mix carefully and let rest for a few minutes to allow the flavors to meld.
8. Serve the Pappa al pomodoro hot, finishing with a drizzle of raw oil, fresh basil torn by hand, salt and pepper to taste.

Curiosities

Pappa al pomodoro is a dish that has been prepared for centuries in Tuscany, and is linked to peasant cuisine. It was born as a way to reuse stale bread and simple garden ingredients. With the addition of the “spring of vegetables”, this rustic dish is enriched with colors and flavors that make it ideal for the warm season.