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Visca la Pappa col pomodoro!

Posted by on 13 July, 2011

All of those who've lived in Barcelona for a few years, will remember that campaign of (self)celebration promoted by the City Council whose slogan was: Visca Barcelona! The expression played between the fact of living in BCN (Visc a Barcelona = I live in Barcelona) and the Visca Barcelona!, in the same sense in which Coldplay sings Viva la vida!gived by of live (life)! Coldplay singing.

The campaign celebrated through images, words, videos of common people how cool, cute and fun, super [..] was living in Barcelona. Barna (please do not call the city of Barcelona, Barça, it's just the name of the soccer team) is a great town, wonderful, but in the capital of the massive tourism and the brick expropiation, not all that glitters are gold, and of course, the campaign didn't have an unanimous success.

Instead, the pappa col pomodoro (=tomato pap) is always welcome with honours and clapping in the table Viva la pappa col pomodoro - sang the jumping cricket Rita Pavone - and, as a Catalan tribute, we reinterpret this output as Visca la pappa col pomodoro

Together with the most famous ribollita, zuppa or panzanella [..], the pappa al pomodoro is one of the most typical dishes of Tuscan cuisine, a cuisine born poor and simple that, with wisdom and talent, has been able to convert - for example - old bread in a tasty receip which nowadays still lives in the glory of the tables!

la pappa con il pomodoro tuscan receip

Ingredients for 6 persons (or for many days)

 - 0,7 pounds of old bread
- 1,80 pounds of tomato sauce (a very good one!)
- 10 basil leafs
- 1,80 UK pint of vegetal broth
- Extra virgin olive oil
- Salt, pepper and 1/2 spoon of sugar
- According to the own taste: 1 clove of garlic or 1/2 onion



- Put the hot broth in a large pot or in a bowl and add in the old bread cut into pieces. Leave it inside till the bread become wet and soaked and it start to undo.

- In a soup pot with high edges - better if it's made with terracotta - prepare the tomato sauce: put about 4 tablespoons of EVO oil (if you like, you can add a clove of garlic - personally, I agree with Dracula and I use garlic very little – or half finely chopped sweet onion), let it warm up a little, then add the tomato sauce, a teaspoon of salt and half a teaspoon of sugar. Cook over medium heat for about 15 minutes.

- Lower the heat and add to the tomato sauce bread porridge: mix well, take several turns until it is homogeneous. My grandmother said (without auctoritas, as she was born in Calabria, in the South of Italy) that the pappa al pomodoro is ready when it starts to run and stick a bit at the edges of the soup pot.

- Let it make cold, then add the basil, a pinch of salt and a lot of black pepper. At the time of serving (cold or hot), it will be compulsory to add a splash of extra virgin olive oil from the hills of Tuscany (or at least one high quality such as the one made with arberquinas olives of Lleida). Ready.

Buon appe '

La pappa con il pomodoro, tomato pap, a receip from Tuscany

This receip has been dedicated to Gorgius-Giorgia, when she was in her mother's belly

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