Family estates in tuscany

Viva la Pappa con il Pomodoro

my bread and tomato “soup”

Ingredients for four persons:
300 gr. of stale Tuscan bread
500 gr. of ripe tomatoes
Two whole leaks or three cloves of garlic
Lots of basil basil
1 lt. of meat broth
Extra virgin olive oil
Salt and pepper
Preparation:
Mince the leak ( or the garlic ) and make it brown in a saucepan with six spoonfuls of olive oil, add the tomatoes in pieces and plenty of basil. After a few minutes, add the bread cut in pieces and the meat broth very hot. Cook half an hour ca.
I suggest to prepare the Pappa al pomodoro two or three hours before you serve it, so the bread will soak up the broth and the soup will have a better consistence.
Warm before serving, ladle out and add a little of fresh olive oil.
Suggested wines: Birillo 2006, from Tenuta di Marsiliana.

# 19/04/2007 in my recipies, what's on in Maremma

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