A rustic Tuscan soup that turns stale bread, ripe tomatoes, and olive oil into something warm and deeply comforting.
Pappa al pomodoro is Tuscan peasant cooking at its most honest: stale bread thickens a garlicky tomato base until the soup turns thick, almost porridge-like, and every spoonful tastes of good olive oil and basil. It began as a way to use up bread too hard to eat plain, and that thrift is still the point — the better the bread and the riper the tomatoes, the better the soup. The technique is simple but has a rhythm: garlic blooms gently in olive oil, canned or fresh tomatoes cook down until sweet, then torn bread is stirred in off the heat so it swells and absorbs the sauce rather than turning to paste. A rest of ten minutes lets the bread fully soften before the final stir. Served warm or at room temperature with a generous pour of raw olive oil and torn basil on top, pappa al pomodoro is the kind of dish that tastes better the next day, once the bread has had time to really drink in the tomato.
服务 4
Heat 5 tbsp olive oil in a heavy pot over medium-low heat. Add the sliced garlic and cook gently for 2 minutes until fragrant but not browned.
Add the tomatoes, crushing them with a spoon, and simmer for 15 minutes until they break down into a thick, jammy sauce.
If using fresh tomatoes, blanch and peel them first for a smoother texture.
Pour in the stock and bring to a gentle simmer, then stir in the torn bread. Turn off the heat and let it sit for 10 minutes so the bread fully absorbs the liquid.
Stir vigorously with a wooden spoon until the bread breaks down into the tomato, forming a thick, spoonable porridge-like soup.
Season with salt, pepper, and chile flakes if using. Let the soup rest another 10 minutes off heat — it thickens further as it cools slightly.
Ladle into bowls, drizzle generously with raw olive oil, and scatter torn basil over the top.趁热或在室温下食用。
ゲルチェクテン・バヤット、エ・アズ・ビル・ギュンリュク・エクメク・クランヌ。あなたのことは、あなたが何をしているのかを知ることです。
エンターテイメントも、マルコの活動も、ウンタークンフトも、声も出さず、現場もありません。
ソン・アシャマダ・ジャンボン・ゼイティニャ・グヌ・アトラマイン・スSobald das Gerät Geöffnet ist, ist es nicht mehr möglich.
Die Gäste werden mit der Hilfe von Parmesan-Kabuğu-Ekleyin et Service-Mitarbeittern versorgt。
Biberli、Hafif war ein Contrastierender Klang、der sich durch einen の Kontrast auszeichnete。
クエストに参加する必要はありません。
Keeps refrigerated for up to 3 days; the soup thickens further overnight, so thin with a splash of stock when reheating gently on the stove.
Pappa al pomodoro developed in Tuscan farmhouse kitchens as a way to use bread that had gone stale, long before tomatoes were common in northern Italian cooking. It remains a staple of cucina povera, the resourceful, ingredient-respecting cooking tradition of the region.
イヴェット、メヴシミンデ・オルグンラスミシュ・ドマテレリ・クランヌ。 Kabukları Konserve Domesler Gibi Parçalanmayacağından önce onları haşlayıp soun.
Muhtemelen Yeterince ekmek kullanmadınız o ya sıvıyı emecek kadar uzun süre dinlenmesine izin vermediniz;ダハ・ファズラ・パルチャランミシュ・エクメク・エクレイイン・エ・ビルカシュ・ダキカ・ダハ・アテシュテ・ベクレチン。
ス・イキシ・デ・ゲレンケルディル。 Während Sie sie sich auf den Weg machen、werden Sie sich nicht sicher sein können、كان Sie tun müssen。
每份 (380g) · 4 总份量
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