Pappa is an Italian term for baby food. It’s even used to refer to food for toddlers up the age of 4.
Pappa al Pomodoro however is also one of Florence’s most traditional dishes.
WHAT WE NEED
- 6 TOMATOES +1 for the broth
- EVO oil (50g)
- 5 leaves of FRESH BASIL
- 1 clove of garlic
- 300g of stale bread
For the broth:
- 1 carrot,
- 1 stalk of celery
- 1 onion
- 1 tomato
- Salt to taste
WHAT WE DO
Boil the carrot, stalk of celery, onion, tomato and about 20g of salt in 500ml of water. Meanwhile, rinse and dice the tomatoes and place them in a mixing bowl with the basil, thinly sliced bread, 2 table spoons of Evo oil, salt, pepper and a pinch of chilli. Strain the broth, stir it into the tomato mixture in the pot and simmer for 40 minutes.
Serve the pappa hot.
Buon appetito!