Pappa al pomodoro, a Tuscan bread-and-tomato porridge, sounds like kid's food, and it is - for kids of all ages. In the past it was also very much a homey dish, a tasty summer way to use up leftover bread that no housewife would have dreamed of serving to a guest. Now it's on the menus of Florence's trendier restaurants.
Serves:
8 - 10
Ingredients:
- 8 whole garlic cloves
- ripe tomatoes
- 1 pound loaf of stale bread, sliced (or unseasoned stuffing mix)
- 1/4 cup olive oil
- 1 leek, thinly sliced, only white part
- 6 cups water
- 1 bunch basil
- Salt
- Chili pepper
Preparation:
The night before slice the bread and leave it out to get stale.
