At the table: Pappa al pomodoro is served
In Tuscany, even small children grow up with pappa al pomodoro
#LebensfreudeChiantiClassico
On closer inspection, a lot of my recent blog posts under the hashtag #LebensfreudeChiantiClassicose have revolved around bread - or more precisely, salt-free Pane Toscano. This typical Tuscan bread forms the basis for many Tuscan dishes such as panzanella, bruschette and crostini. And pane toscano also plays a key - or rather, an absorbing - role in the recipe I want to present to you today. Enjoy a pappa al pomodoro with me!
Tomato soup with bread? Or bread with tomato soup?
Just as opinions differ as to whether pappa al pomodoro is tomato soup with bread or rather bread with tomato soup, opinions also differ as to whether it is a summer or winter dish. I say: no matter! Pappa al pomodoro always works! The term "soup" in connection with pappa al pomodoro is also misleading, as it is more of a porridge - a "pappa". But no matter what you call this dish and when you eat it, the important thing is which products you use.
Pappa al Pomodoro
Tomatoes and stale Pane Toscano make a fantastic meal
One of the main ingredients - as with bruschetta and panzanella: stale pane toscano. The key to pappa al pomodoro is that the bread crumbles - and not every bread does. The second main ingredient: pomodori - tomatoes. For me personally and for Italian cuisine, this is perhaps one of the most important foods! It's impossible to imagine Italian cuisine without it - whether in sugo, pizza or bruschetta. The tomato originates from Mexico, where it was actually considered an ornamental plant. They were brought to Europe in the second half of the 16th century. And it was not until 1765 that the tomato was first mentioned as an ingredient in a wide variety of dishes in Vincenzo Corrado's cookbook "Il cuoco galante", or "The gallant cook". In a way, this marks the birth of what is now known as typical Italian cuisine.
Just how important tomatoes are to the Italians can be seen from the fact that Valeria from the Cinciole winery has planted 60 (!) tomato plants of six different varieties in her "Orto", or vegetable garden, this year. After all, each variety is suitable for something specific: Cuore di Bue, i.e. oxheart tomatoes, for preserving sauces. San Marzano for preserving and snacking. Roma, Napoli etc etc. In Italy, tomatoes are not just vegetables, they are a cultural asset and the backbone of Italian cuisine!
The best thing about pappa al pomodoro is that this typical Tuscan dish, which everyone cooks a little differently, is sensationally easy to prepare but simply sensational in taste.
Depending on the season and taste, pappa al pomodoro can be served cold, lukewarm or hot. And depending on the degree of heat, you can also play with the flavors with which you refine the pappa al pomodoro: mint and a few drops of lemon juice go very well with a cold, summery version - this gives the extra freshness kick when sweet, summer-ripe tomatoes are used.
In the lukewarm version, fresh basil is simply unbeatable - my personal favorite pappa. In the winter months, when fresh herbs are perhaps rather scarce, I like to spice up the pappa with a little crushed juniper and a tiny dash of gin. Simply fantastico! As you can see, despite its simplicity, pappa al pomodoro is a dish that is incredibly versatile. Buon Appetito!