Pappa al pomodoro
Pappa al pomodoro is a typical first course of traditional Tuscan cuisine, with Mutti Passata it becomes soft and velvety.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
45 min (COOK TIME: 30 min / PREP TIME: 15 min)
Easy
2 people
Ingredients
-
500
g
Passata Mutti
-
120
g
stale bread
-
1
sprig
thyme
-
1
red onion
-
40
g
extra virgin olive oil
-
500
ml
vegetable broth or hot water
-
basil
-
salt and pepper
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Pappa al pomodoro: Method
- Chop the onion and put it in a pan with 3 tablespoons of oil and the thyme. Let it sauté over low heat for 5 minutes.
- Remove the thyme and add the Mutti tomato puree. Season with salt and pepper, and add a few basil leaves.
- Add the slices of stale bread, let them soften in the tomato, then stir and break up the bread with a wooden spoon. Pour in the broth, mix well, and cover with a lid. Cook for 30 minutes over very low heat, stirring occasionally. If it dries out too much or if you prefer a more liquid Pappa al pomodoro, add a few glasses of hot water or broth.
- Transfer the pappa to a bowl, pour in the remaining oil and, using a whisk, mix the pappa al pomodoro.
- Serve hot with a sprinkling of pepper.