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With Extra Virgin Olive Oil 100% Italian

Easy difficulty

Pappa al Pomodoro (Tuscan Tomato & Bread Soup)

A true classic of Italian cuisine, simple and comforting, where stale bread is transformed into a rich, flavour-packed soup with a wonderfully warming character.
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Waste-Conscious Cooking

Course

First course

Preparation time

40 min

Servings

2

What you'll need

Ingredients

Peeled tomatoes

800g

Stale bread

300g

Red Tropea onion

1

Pietro Coricelli extra virgin olive oil

As needed

Vegetable stock

To taste

Basil

To taste

Salt

To taste

Pepper

To taste

How to Make It

Preparation

01

The aroma of tradition

Finely slice an onion and gently fry it in a saucepan with a generous amount of Pietro Coricelli olive oil.

02

Add the tomatoes

Crush the peeled tomatoes in a bowl and add them to the onion along with the vegetable stock, a pinch of salt and pepper, and some fresh basil.
Cover with a lid and simmer for 20 minutes.

03

Refresh the bread and give it new life

Slice the bread and place it on top of the tomato sauce. Cover with the lid and cook for a further 10 minutes.

04

Stir to create the magic

Once the cooking time is up, break up the bread using a spoon and stir it into the sauce until well combined.

05

A drizzle of oil and it's ready to serve

Transfer the mixture to a serving bowl, garnish with fresh basil, and finish with a drizzle of Pietro Coricelli olive oil.

CHEF'S TIP

Even better the next day. Toasted or wholemeal bread adds extra texture and body.

RECOMMENDED PRODUCT

Extra Virgin Olive Oil
100% Italian

Italian extra virgin olive oil from olives grown and processed in Italy. Fresh, with green notes and a balance between bitterness and spiciness.
Discover the product

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