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Classic par excellence of the popular Tuscan cuisine, the tomato soup is a simple recipe, based on a few genuine ingredients such as tomatoes, onions, stale (Tuscan) bread, garlic, basil and extra virgin olive oil but able to conquer even the most refined palates thanks to the aromas and flavors it manages to release.

“This dish was probably once a simple pancotto with garlic, then when the tomato arrives in Italy, after the discovery of America, the recipe is enriched with color and aroma. Pappa al pomodoro is a summer dish that today, thanks to preserves, we can offer all year round, even if I prefer to cook ribollita when it gets cold ", says the chef Paolo Gori area of Trattoria Da Burde (Via Pistoiese, 154 - 6r in Florence) who revealed to us how he prepares his personal tomato soup. Here is the recipe.

JELLY TOMATO
300 g of stale Tuscan bread, 500 g of ripe tomatoes (or passata), 2 cloves
garlic, 1 onion, basil, extra virgin olive oil, salt, pepper.

“For my version of this recipe, I just season the oil with garlic, which I then remove. I add the chopped onion, then I cook the tomato a little, season with salt and pepper and finally I add the water and the sliced ​​bread, which must take on the flavor and soften, in conclusion I season with raw extra virgin olive oil ".

Photo by Paolo Gori taken from the Fb profile.

Text taken from “A Tavola da Firenze al Chianti. A journey into food and wine. Raw materials, recipes and historical events "by Milko Chilleri, published by Expos.