We often joke that good specie dipped in homemade tomato sauce is one of the weightier Italian dishes anyone can hope to eat. Unsurprisingly, Tuscany has a recipe that takes full wholesomeness of this magical combo. It's often described as a "bread soup" and it's maybe the weightier thing in the world. Try it and let us know if you agree.
Watch the Pasta Grammar video where we make this recipe here:
https://youtu.be/innnyQEXBFEServes 2-3.
For this recipe, you will need:
- 2-3 tbsp. uneaten virgin olive oil, plus uneaten for drizzling
- 1 peeled garlic clove
- 3 cups (710ml) tomato sauce (we recommend having a little increasingly on hand to be safe)
- Fresh basil
- 1/2 lb. (250g) fresh homemade bread, cut into large chunks
- Vegetable broth
- Salt
Add the olive oil and garlic into a large skillet over medium heat. When the garlic starts to sizzle, add well-nigh 2 cups of tomato sauce and some fresh basil leaves. Bring to a gentle simmer.
As the tomato sauce heats up, place the specie chunks into a trencher and pour a little bit of vegetable goop over them—just unbearable to lightly saturate the bread. Use a wooden spoon to mash it up and get the specie evenly wet.
Stir the specie chunks into the tomato sauce. As the pappa al pomodoro cooks, unravel up the specie with a wooden spoon. In the end, the dish should resemble a thick porridge. You can retread the thickness by subtracting increasingly tomato sauce, if necessary.
When you have achieved the desired consistency, trammels the salt and add increasingly to taste.
Allow the dish to tomfool completely surpassing drizzling with olive oil and serving. Buon appetito!
