Giampaolo's Pappa col Pomodoro (Tuscan Tomato and Basil Bread Soup)
La pappa
is a Tuscan classic, a sort of tomato and bread mush, as much loved by infants
as by adults. Deceptively simple to make, the success lies in the quality
and consistency of the bread, the freshness and flavor of the tomatoes, and
the finest Tuscan olive oil, preferably from the new harvest.
450
g Tuscan unsalted bread, about five days old, cut into thin slices
1
large red onion, finely chopped
2
cloves of garlic, finely chopped
Large
handfull of fresh basil, roughly torn
1
1/4 litres of homemade chicken or vegetable broth
600
g fresh, ripe plum tomatoes, coarsely chopped (if fresh, flavorful tomatoes
are not available, better to use finest canned Italian tomatoes)
Tuscan
extra-virgin olive oil
Salt
and pepper to taste
Heat two tablespoons
of olive oil in a large saucepan, and gently saute the chopped garlic, onion,
and about half the torn basil leaves. Add the tomatoes and season with salt
and pepper. Cook gently for about 10 minutes, then add the broth. Bring to
the simmer for a further 10 minutes.
In
an earthenware, flameproof pot, add a ladel of the tomato and broth mixture.
Then layer with slices of stale Tuscan bread. Dribble with olive oil. Add
some more tomatoe and broth mixture, bread, and olive oil, continuing in this
manner until the pot is full. When full, add more broth, then leave for about
an hour over a very low heat. The tomato and broth mixture will be absorbed
by the bread. Add more broth as necessary (it should not be too dry), then
mix energetically with a wooden spoon, beating the bread and broth together
to form a homogeneous mixture that should be grainy in consistency, not soggy
or mushy (this is where the quality of the bread is decisive).
The
pappa at this point can be either reheated to serve hot, or else served tepid
or cold. To serve, place in bowls, add a few leaves of basil, and decorate
with a "C" of extra-virgin olive oil.
Wine Suggestion:
A young Chianti Classico goes extremely well with this simple dish. If
you are lucky to find Giampaolo's Podere Capaccia, try this. Other favorite
examples include Castello di Vicchiomaggio San Jacopo, Castello di Ama, Badia
a Coltibuono, Felsina Berardenga.
