Pappa al Pomodoro (Tuscan Tomato and Bread Stew) Recipe

Publish date: 2024-08-29
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This is the way D.C. restaurateur Nora Pouillon made this soup at Restaurant Nora. Use stale bread, or, if you have an extra 10 minutes, you can toast chunks of fresh bread in the oven at 375 degrees, until dried out and lightly golden, which adds depth to the dish.

Click here to see step-by-step photos for this recipe.

Leftovers can be refrigerated for up to 3 days.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    In a large pot over medium-low heat, add the oil and garlic and cook for about 45 seconds or until fragrant and just turning golden.

  • Step 2

    Add the tomatoes, their juices and the broth; increase the heat to medium-high. Once the mixture comes to a boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, or until the tomatoes begin to break down.

  • Step 3

    Reduce the heat to medium-low; stir the bread pieces into the pot and cook for about 8 minutes, stirring occasionally, or until the bread starts to disintegrate a bit. Turn off the heat.

  • Step 4

    Tear the basil leaves. Stir in half of them, until the stew is fragrant.

  • Step 5

    Taste, and season generously with the pepper and a pinch of salt, keeping in mind that you’re adding a salty cheese. Divide among bowls and sprinkle Parmigiano-Reggiano over each bowl. Drizzle each portion with oil, scatter the remaining basil on top and serve.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a Nora Pouillon recipe in “One Pot Recipes,” by Ellen Brown (Sterling Epicure, 2018).

    Tested by Bonnie S. Benwick.

    Published August 5, 2019

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