A dish of peasant cuisine, created to recover stale bread using ingredients that were once poor and easy to find.
Pappa al pomodoro soup.
600 gr ripe Tuscan tomatoes
300 gr stale Tuscan bread
1 liter vegetable broth
1 clove of garlic
Extra virgin olive oil
Salt and pepper
In a pan (preferably earthenware), sauté the garlic in 200 grams of extra virgin olive oil for about two minutes, until the garlic is slightly golden.
Add the peeled tomatoes and a few chopped basil leaves and cook for 10 minutes, seasoning with salt and pepper.
Add the stale bread cut into pieces and the broth, then mix everything over a low heat for about 5 minutes. Let it rest at room temperature so that the bread absorbs the tomato better.
Before serving the pappa al pomodoro, heat it again in the pan, adding a little broth, a few fresh basil leaves and a drizzle of oil.