Two really easy bread & tomato recipes from Tuscany!#pasta #grannies #homemade pasta
Stefania and Milena live in Fiesole and today they show us how to make two traditional and hugely popular bread and tomato recipes from Tuscany: “panzanella” and “pappa al pomodoro” which make the most of a stale loaf. In Tuscany they are unsalted.
Panzanella
1 unsalted bread loaf: it’s essential to use bread with a sturdy crumb. It doesn’t have to be sourdough but it has to be tough. If it’s salted bread, you may want to experiment with sprinkling water over the bread rather than soaking it – it will collapse much quicker if you do.
1 tropea onion
1 large cucumber
3-5 large tomatoes
handful of fresh basil
pepper
salt
3 tablespoons wine vinegar
extra virgin olive oil (as much as you like)
Pappa al pomodoro
20ml extra virgin olive oil
2 garlic cloves
1/2 teaspoon chilli flakes (or to taste)
4 slices of stale unsalted bread
500ml tomato pulp or 500g chopped fresh tomatoes
salt
pepper
handful of basil leaves