Foodie In Florence: A True Tuscan Dish

Before I departed to Florence I expected spaghetti alla carbonara, tomato and basil salads, and tables flowing with olive oil. I wasn't far off, but when I kept seeing 
'Pappa al Pomodoro' on the menu I folowed my appetite and did a bit of foodie research. 

Pappa al Pomodoro is a very traditional Tuscan tomato bread soup. My first time trying it I didn't exactly know what I was eating but it was delicious! It has the consistency of a thick soup that is simply bread, olive oil, tomatoes and garlic. It embodies the culinary traditions here, spotlighting the oh-so-famous Italian tomatoes and simple ingredients.

Here's how to make it and what you'll need:

• About 2 cups peeled tomatoes, chopped 
• 1/2 pound stale bread cut into bite size pieces
• 4 cups vegetable broth, warmed
• 4 cloves of garlic, minced
• Small bunch of basil (fresh if you can get it) chopped coarsely 
• 2 tablespoons extra virgin olive oil (must be extra virgin!)
• salt and pepper to taste

What to do:

1. Place the bite size stale bread in a large bowl and pour the warm broth over it, cover and set aside for at least 1 hour.
2. Over medium heat and in a wide pot, add the extra virgin olive oil and sauté the garlic. Add the tomatoes and salt and pepper to taste. Simmer for about 20 minutes.
3. Tend to the bread which should have absorbed most of the broth. Squeeze out excess broth and add to the pot with tomatoes. Cook for at least 15 minutes, stirring every so often. 
4. Serve warm, adding a bit of fresh cut basil and a swirl of good olive oil on top.

This dish is a true taste of Tuscany. It's an old school dish that is still enjoyed in the countryside and here in Florence as well.

Buon Appetito!