Episode # 09 - Pappa al Pomodoro - Italian Cooking

Welcome back to Under the Tuscan Gun. As promised, and long overdue, please enjoy: Pappa al Pomodoro. Florentine farmers used to this soup with stale bread that was saved during the week, cooking, garlic, tomatoes and basil from their gardens: this is the humble dish I know well, after boiled white rice ... Well, if you go to a restaurant, the tradition is slowly disappearing, and it's always very difficult to find a good old recipe that works, so Deb and I decided in this functionfirst episode of two very dear friends of ours, Rosanna and Matteo. The good recipes are still secretly hidden into very old Tuscan homes, like The Farm Pacina, in Castelnuovo Berardenga, a small town that lies on the hills between the Chianti and Siena. Pacina was originally an Etruscan city, then it became a convent in the nine hundreds and after eight centuries the property was sold by the church and became private. Today Pacina is an Agriturismo and a Yoga Retreat, olive oil and wineproduced and distributed in Tuscany ... a place worth a long weekend! Make Pappa al Pomodoro (tomatoes and stale bread soup) Serves 6 (plus leftovers) Finding the right kind of bread Pappa is harder then actually preparing the food. Bread should be unflavored, unsalted, not too doughy, with a crust that is actually a crust. Since you have to use stale bread, you have yourself some time until it dry. The best way when you the right bread is found, it is cut, and place the sliceson a ...



http://www.youtube.com/watch?v=9VNhb2ttO9Y&hl=en