Pappa al pomodoro

“Every region in Italy has a version of a soup thickened with bread, this Tuscan version is definitely my favourite. As a alternative to basil you can fry 6 fresh sage leaves with the garlic and proceed with the recipe. Finding the highest quality of olive oil for this makes all of the difference. Just like the ribolitta I love to fry this in a hot cast iron pan the following day.” – Daniel Costa, Corso 32, Bra Bricco.

  • 1 can (796ml) of San Marzano Tomatoes, crushed with hands
  • 4 cloves garlic, thinly sliced
  • ¼ c high quality, extra virgin olive oil
  • 1 handful fresh basil, roughly torn
  • 1 Parmigiano rind
  • 1 T kosher salt
  • 2-3 handsful day old bread ripped into small pieces

Heat the olive oil in a medium sized pot over medium high heat. Add the garlic, stir, cook for about 30 seconds or until garlic is just about golden. Immediately add the crushed tomatoes and 1 796ml tin of hot water. Add the salt, half of the basil and the parmigiano rind. Allow the tomatoes to simmer over medium heat for approximately 20 minutes, add more water if necessary. The consistency should be like a thin tomato sauce. Turn the heat down slightly, remove the parmigiano rind, add the bread and remaining basil. Cook for an additional 5 minutes, add more hot water if necessary. The consistency should be like thick porridge. Season to taste with salt and olive oil. Allow to sit for 10 minutes. Serve with more extra virgin olive oil.

Serves 4.