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Tuscan Pappa al Pomodoro (traditional method & Thermomix) - Zero Waste
Description
A very simple Italian peasant soup, made with stale bread, tomatoes, garlic, onion, basil and lots of olive oil. The bread has to melt into the tomatoes until it reaches a thick consistency, almost like porridge.
Ingredients
Instructions
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Traditional method
- Cut or tear the bread into pieces. The bread should be really dry, so if it isn't, put it with a little olive oil in the oven at 150 C to dry it out even more.
- Heat 2 tablespoons of the olive oil in a large saucepan. Add the chilli flakes and fry briefly to flavour the oil.
- Then add the finely chopped onion and minced garlic cloves. Fry over medium-low heat for around 10 to 15 minutes until the onion is tender.
- Add the coarsely crushed tomatoes and basil. Season with salt and pepper. Simmer for around 10 minutes.
- Add the bread and hot stock. Stir and cook gently for around 20 minutes, stirring regularly.
- The bread should absorb the liquid and the texture should become thick, rustic and almost creamy, while still retaining bits of tomato.
- Serve hot with a drizzle of olive oil, black pepper and a few basil leaves.
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Thermomix method
- Cut or tear the bread into pieces. The bread should be really dry, so if it isn't, put it with a little olive oil in the oven at 150 C to dry it out even more.
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Scenting the oil
- Place 30 ml olive oil and the chilli flakes in the bowl and heat for 3 mins / 120°C / speed 1, without the measuring cup.
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Add the onion and garlic
- Add 1 small onion and 4 whole garlic cloves and blend for 3 seconds on speed 5. Scrape down the sides of the bowl with a spatula. Fry for 10 mins / 120°C / speed 1, without the measuring cup.
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Add the tomatoes
- Add 800 g whole peeled tomatoes, coarsely crushed, basil sprigs or large leaves, salt and pepper. Cook for 10 mins at 100°C in the opposite direction on simmering speed. The tomatoes should remain in pieces.
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Add the bread and stock
- Add the stale bread cut into pieces and 500 ml of hot vegetable stock. Cook for 15 to 20 minutes at 100°C in the reverse direction on simmering speed, without the measuring cup. If necessary, use a spatula to help push the bread into the liquid through the opening in the lid.
- The bread should absorb the liquid naturally and give a very thick, rustic texture, almost like porridge.
- Serve hot with a generous drizzle of olive oil, freshly ground black pepper and a few fresh basil leaves.
