PAPPA AL POMODORO – TOMATO AND BREAD SOUP
INGREDIENTS:
• 800 gripe tomatoes
• 500 g homestyle bread
• 1 leek
• 8 basil leaves
• tomato concentrate
• 1.5 liters of broth
• 1 cup olive oil
• salt, pepper, hot chili pepper
PAPPA AL POMODORO – TOMATO AND BREAD SOUP
INGREDIENTS:
• 800 gripe tomatoes
• 500 g homestyle bread
• 1 leek
• 8 basil leaves
• tomato concentrate
• 1.5 liters of broth
• 1 cup olive oil
• salt, pepper, hot chili pepper
PAPPA AL POMODORO – TOMATO AND BREAD SOUP
INGREDIENTS:
• 800 gripe tomatoes
• 500 g homestyle bread
• 1 leek
• 8 basil leaves
• tomato concentrate
• 1.5 liters of broth
• 1 cup olive oil
• salt, pepper, hot chili pepper
Put the oil in a pan and sauté in it the finely chopped leek and chili pepper.
Add a teaspoon of tomato concentrate and shortly after add the tomatoes, peeled and cut into pieces, and the chopped basil, then boil over a medium heat.
After five minutes add all of the broth. Add salt and pepper, and when it starts to boil, add the bread (best if a bit stale) cut into thin slices.
Let it cook for two more minutes. Remove the pan from the heat and keep it covered for about an hour. Mix the ingredients well and serve with a “C” raw olive oil.
Put the oil in a pan and sauté in it the finely chopped leek and chili pepper.
Add a teaspoon of tomato concentrate and shortly after add the tomatoes, peeled and cut into pieces, and the chopped basil, then boil over a medium heat.
After five minutes add all of the broth. Add salt and pepper, and when it starts to boil, add the bread (best if a bit stale) cut into thin slices.
Let it cook for two more minutes. Remove the pan from the heat and keep it covered for about an hour. Mix the ingredients well and serve with a “C” raw olive oil.
Put the oil in a pan and sauté in it the finely chopped leek and chili pepper.
Add a teaspoon of tomato concentrate and shortly after add the tomatoes, peeled and cut into pieces, and the chopped basil, then boil over a medium heat.
After five minutes add all of the broth. Add salt and pepper, and when it starts to boil, add the bread (best if a bit stale) cut into thin slices.
Let it cook for two more minutes. Remove the pan from the heat and keep it covered for about an hour. Mix the ingredients well and serve with a “C” raw olive oil.
A simple wine that satisfies your table companionswith its bright red color, a round aroma and an intense, young, soft taste. Sangiovese, tempered with 15% of Canaiolo, is ideal for accompanyingtoday’s simple, tasty dish of today: pappa al pomodoro, or tomato and bread soup. This dish comes from the old and simple tradition of finding a way to use old bread. Rosso di Spicca transfers all the hints of red fruit and wild berries into the glass. These sensations give a great richness to the frank personality of Rosso di Spicca, together with the ability to create a pleasant combination with food and the atmosphere of good company.
A simple wine that satisfies your table companionswith its bright red color, a round aroma and an intense, young, soft taste. Sangiovese, tempered with 15% of Canaiolo, is ideal for accompanyingtoday’s simple, tasty dish of today: pappa al pomodoro, or tomato and bread soup. This dish comes from the old and simple tradition of finding a way to use old bread. Rosso di Spicca transfers all the hints of red fruit and wild berries into the glass. These sensations give a great richness to the frank personality of Rosso di Spicca, together with the ability to create a pleasant combination with food and the atmosphere of good company.
A simple wine that satisfies your table companionswith its bright red color, a round aroma and an intense, young, soft taste. Sangiovese, tempered with 15% of Canaiolo, is ideal for accompanyingtoday’s simple, tasty dish of today: pappa al pomodoro, or tomato and bread soup. This dish comes from the old and simple tradition of finding a way to use old bread. Rosso di Spicca transfers all the hints of red fruit and wild berries into the glass. These sensations give a great richness to the frank personality of Rosso di Spicca, together with the ability to create a pleasant combination with food and the atmosphere of good company.