Italian Taste :: Pappa al Pomodoro

“VIVA la pappa al pomodoro

Chop 2 medium size leeks in the food processor then put in a tall pot and sauté in “ soup spoons of Extra Virgin Olive Oil, 2 dried red hot peppers. Add 500 grams (10,6 oz) of whole peeled tomatoes and cook for about 15 minutes. Then add ½ liter of broth (bouillon cube is also suitable) and cook another 15 minutes. Turn off the heat and add lots of chopped fresh basil. Let it all rest for about 10 minutes, then turn on the heat again and as soon as it starts to boil, add 500 grams (17,6 oz) of thinly sliced stale bread. Again, turn off the heat, cover the pot with a lid and let rest another 15 minutes. Then with a whisk, whisk until smooth and creamy, adding broth if necessary. Put it back on the stove and cook a few more minutes.

Where to eat the best Pappa al Pomodoro:
Il Santo Bevitore, Enoteca Le Barrique and Osteria Pepò.

4 People Ingredients:
700 gr of Tomato Pureè
40 gr of Extra Virgin Olive Oil
350 gr of Tuscan Unsalted Bread
2 cloves of garlic
1 small bunch of Basil
1 tiny pinch of Sugar
Salt and Black Pepper

Courtesy of: Chef Elena Mattei
Cucina con Vista Firenze