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PAPPA AL POMODORO*

PREPARATION: 15 min

COOKING TIME: 50 min

PAPPA AL POMODORO

The simplest ancient dishes have stood the test of time thanks to their genuine and honest flavors that know how to best enhance the natural and seasonal ingredients. The summer tomato soup(pappa al pomodoro) is a tribute to the traditional Tuscan tomato soup: bread, tomato and garden aromas - in this version are mixed cold - with a long rest and maceration time that will give an intense taste and aroma. A concentrate of healthy and fresh ingredients, perfect to refresh you on the hottest days. Complete this dish with a burrata for a delicate and tasty note to the summer tomato soup!


SERVES 4

  • 300 g (10 ox) of home-style bread

  • 500 g (1 lb) of ripe tomatoes

  • 1 1 (2 pints) of broth

  • 3 cloves of garlic

  • chilli pepper

  • a few basil leaves

  • extra virgin olive oil

  • salt

  • pepper

Sauté the peeled, crushed garlic cloves in a ban with 6 tablespoons of oil, ensuring they do not burn; add a hint of chilli and the previously peeled and chopped tomatoes; add the basil.

Bring to the boil and after few minutes, add all the broth.

Season with salt and return to the boil, then add the bread in thin slices. Cook for 15 minutes.

Remove the pan from the heat and leave covered for about an hour.

Before serving, stir carefully and drizzle with a little oil, then dust with pepper.




WINE PAIRING

DAMARE ROSATO

Diadema Rosso IGT Toscana



DAMARE ROSSO

Damare Rosso was born from the desire to express the great vocation of the Tuscan territory in an international key; Cabernet Sauvignon, Merlot and Petit Verdot together to express harmony, elegance and pleasure in a modern wine with an unmistakable Tuscan style.


NOTE DI DEGUSTAZIONE

Damare Rosso has an intense, almost purplish ruby red color. On the nose, the notes of ripe red fruits and sweet spices are supported by vegetal, spicy and balsamic notes that give complexity and aroratic freshness. On the palate the pleasantness of the drink is supported by a good structure and harmony that make the wine elegant, long and persistent in the gustatory finish.




EXTRAVIRGIN OLIVE OIL


* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra, GIALLOZAFFERANO.COM


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