Pappa al Pomodoro
recipe

A delicious Italian soup that combines tomatoes and bread into a simple yet flavorful dish. This recipe exemplifies the cucina povera tradition, using everyday ingredients.
Preparation Time: 40 minutes
Serving Size: 2

Ingredients:

- 150 g cherry tomatoes
- 4 cloves of garlic (for roasting)
- 1/2 rustic baguette
- 1 can of peeled tomatoes
- 2 cloves of garlic (for sautéing)
- 1 small yellow onion
- 1 crushed bird's-eye chili
- 5 dl chicken broth
- Olive oil
- Fine sea salt
- 2 tsp fine sugar
- Freshly ground black pepper
- Fresh basil leaves

Instructions:

1. Preheat the oven to 200°C (392°F). Halve the cherry tomatoes and crush in 4 cloves of garlic. Place the tomatoes and garlic in a baking dish and roast for about 20 minutes, until browned.
2. Slice the rustic baguette and toast in the oven for about 5 minutes. Allow to cool.
3. In a pot, heat a couple of tablespoons of olive oil. Sauté the onion and 2 cloves of garlic, then add the crushed chili.
4. Add the can of peeled tomatoes and chicken broth to the pot. Season with salt, sugar, and black pepper. Let simmer for about 20 minutes.
5. Pour the roasted tomatoes and garlic from the oven into the pot. Stir well.
6. Crumble the toasted baguette into small pieces and add to the pot. Let simmer until the bread softens and the mixture becomes porridge-like.
7. Finally, add 1 dl of olive oil and torn basil leaves. Serve in bowls, drizzling with good olive oil and grinding a little black pepper on top.
Nutritional Information per Serving:
- Energy: 350 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 5 g

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