La pappa al pomodoro (Classical Tuscan Thick Bread and Tomato Soup) 5 Novembre 2010 – Posted in: . ENGLISH TEXT
Recipe by Marzio Africh, chef at Osteria Fonterutoli
(Serves 6 )
4 white onions
Fonterutoli Extra Virgin Olive Oil
8 peeled ripe tomatoes
200gr stale Tuscan bread
300ml vegetable broth
basil
Procedure
Julienne the white onions and brown with extra virgin oil. Season with salt and pepper. Once stewed, add the tomatoes previously chopped in four and the vegetable broth. Simmer for about 45 minutes.
Add the bread cut into thin slices and allow them to absorb all the liquids until they result into the thick mixture of the pappa al pomodoro.
Beat with a whisk to obtain a smooth mixture.
Expert tip: Add basil at the end of the preparation to prevent it from turning black.
Pairing:
Pappa al pomodoro is a fresh and delicate dish that requires a soft and pleasant wine. We are going to follow the Tuscan style, strongly characterized by reds, and suggest Badiola 2009, where the softness of Merlot tones down the acidity of Sangiovese and increases its pleasantness and versatility. Serving temperature should be well taken care of, not too high (19° max), and it will result into a good match between the aromas of tomato and basil and the light herbaceous notes of Badiola; on the other hand, the alcoholic structure of the wine will efficiently “clean” the mouth from the bread. Once the mouthful has been swallowed, the mouth is fresh and flexible, ready for the next bite (and sip).