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| A humble, classic peasant dish of old Toscana |
Executive Chef, Fabrizio Gaviano, of the dalle Vigne Wine Loft Ristorante (on the Cantine Leonardo) was kind enough to allow me in his kitchen (during bustling service hours) to put on a chef’s jacket and learn some of his culinary secrets. This “Pappa” is just one of the many recipes he, generously, shared with me.
Chef Gaviano’s Note:
“This recipe varies from town to town, and from family to family. It was eaten on a Friday for dinner for two reasons firstly, for Roman Catholics, meat was not eaten on Friday, and secondly, because bread made on Saturday morning was supposed to last for seven days – the stale bread would be used up in this soup.”
Wine Pairing: This dish’s light and fluffiness may call for a crisp, cold Pinot Grigio, but the tomato pairs very well with a young, Chianti, too. Try both and see which one you like.
INGREDIENTS:
1 ½ pounds of ripe tomatoes (skinned, seeded, and chopped)
Extra Virgin Olive oil
7 ounces of stale country bread
Fresh Basil leaves
1 chopped garlic clove
17 fluid ounces of vegetable stock
Sea salt and cracked black pepper
PREPARATION:
Put the tomatoes in a saucepan, with the oil, bread, garlic and the stock or water. Season with sea salt and black pepper. Bring to a boil and simmer stirring frequently, until the bread is very soft, about 45 minutes. As the soup cooks, the bread will blend with the tomatoes, producing a soft, bud not liquid mixture.
Serve very hot, adding more salt, if necessary; dress with extra virgin olive oil and fresh ground pepper.
Serves: 4-6 people
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