Pappa al pomodoro ricetta tipica Maremma Toscana

Pappa al Pomodoro

"Tomato and bread soup" - First course

- 400 g of Tuscan bread cut into cubes
- 750 ml of water
- 2 cloves of garlic
- 2 ripe tomatoes San Marzano, blanched and peeled
- 3 basil leaves
- 2 sausages cut in half
- Tuscan Pecorino cheese
- extra virgin olive oil from the Ardenghesche Hills
- salt and pepper to taste

Put to cook in a pot with 750 ml of water tomatoes, sausages, extra virgin olive oil, basil, garlic, salt and pepper, as to prepare a broth. Bring to the boiling temperature and cook for 5-10 minutes, then add the bread cut into cubes and simmer for 15 minutes checking that it does not stick. Check that the gruel doesn't get too dry, if so, add a little water. Its consistency should be a little more liquid than soup. Garnish each diner's plate with extra virgin olive oil and Tuscan pecorino cheese.