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Pappa al pomodoro

This is a very simple tasty recipe, quick and easy to make and enjoyable all year round. It is very common in the restaurants and trattorias which serve Florence specialities.

pappa al pomodoroThis is a very simple tasty recipe, quick and easy to make and enjoyable all year round. It is very common in the restaurants and trattorias which serve Florence specialities.


INGREDIENTS FOR 6
600 gr. ripe or tinned tomatoes
400 gr. dried country-style bread
2 or 3 gloves of garlic
5 or 6 leaves of basil
1 chilli pepper
2 tblsps extra-virgin olive oil
salt and pepper

Chop the tomatoes and place them in a saucepan with the garlic, oil, basil and chilli. Bring to the boil and add approximately 1 litre of water and the bread cut into small pieces. Salt and pepper to taste and cook stirring often until the bread turns into mush and there are no chunks. Serve hot adding olive oil.

Pappa al pomodoro is also good cold or heated up, as long as a drop of olive oil is added to each plate.

 
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