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Pappa al Pomodoro

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Pappa al Pomodoro

      • Medium




      One of the most ancient recipes.

      In the old families, it was used not to throw away anything. So the stale bread was given to animals or reused as an ingredient for different preparations.

      Pappa al Pomodoro is one of them and it is probably the simplest.

      Only a few ingredients and only a few minutes of cooking.

      This dish is good eaten during the summer or the winter because it is always good: served cold or hot or lukewarm, with a “C” of extra virgin olive oil and never cheese!




      Cover the bottom of a saucepan with olive oil and add the leek cut in slices.
      Sautè at a prolonged heat until the leek has softened, add the previously peeled and chopped tomatoes, add the basil and the garlic once minced, season with salt and chili.
      Put on medium heat and bring to a boil.
      After five minutes, add all the broth and return to the spot for five minutes more.
      Add the bread in thin slices and cook for 3/4 minutes. Remove the pan from the heat and leave covered for about 30 minutes.
      Before serving, stir till it has reached a uniform texture.
      Drizzle with a little oil.

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