Pappa al Pomodoro (tomato mush) is a thick Tuscan-style soup typically prepared with bread, tomatoes, olive oil, and basil.
This dish is very popular thanks to the well-known song: â€œViva la Pappa col Pomodoroâ€_x009d_ by Rita Pavone.
In this version, we added the touch of burrata to make it even tastier. You just need a few ingredients and fresh burrata to prepare this dish! You can get fresh burrata at Burrata House.
5 Cherry Tomatoes
300 g Tuscan Bread (Or Regular Bread)
800 g Tomato PurÃ©e
1 Bunch Basil
1 Stalk Celery
1 Clove Garlic 1 Teaspoon Sugar
5 Tablespoons Extra Virgin Olive Oil
First, prepare the vegetable broth by washing and peeling the cherry tomatoes, celery, carrot, and onion. Put them in a pot with 1 liter of water and cook them for about 30 minutes.
Slice the bread and place them on a baking tray. Bake at 392 °F for 5 minutes until they are toasted. Then let them cool down and put a clove of garlic on each one.
Take a non-stick pan and pour 3 tablespoons of extra virgin olive oil. Once the pan is heated, add the slices of bread, tomato puree, and vegetable stock until the breads are completely covered.
Add salt, pepper, and sugar to taste and cook on low heat for about 40 minutes until it narrows.
Stir halfway through and break up the bread however you prefer. You can cook it until it turns into jelly, or leave some larger pieces to make the dish more rustic. Finish cooking and remove from heat.
Serve the Pappa al Pomodoro in a deep dish or a bowl, sprinkle with the remaining extra virgin olive oil, and decorate with fresh basil leaves. Garnish each portion with a few burrata flakes and serve while itâ€™s fresh.