Pappa al pomodoro: ricetta di Filippo Saporito

Introduce the dish and its ingredients.

Toast the Tuscan bread in the oven at 150°C for about 15 minutes, checking to ensure it dries but does not brown.

Cut the bread into small slices using a sawtoothed knife.

Peel and slice the red onion, keeping the slices not too thin.

Press the garlic cloves lightly with a knife to release fragrance, but do not peel them.

Heat a pot on medium flame and add a splash of extra virgin olive oil.

Add the sliced onion and garlic cloves to the pot, stirring with a wooden spoon to sweat the onion without browning it.

Add a pinch of salt to the onions to help release their moisture.

Once the onion is sweated, add the tomato puree and cover the pot, stirring occasionally.

Check the bread after 15 minutes to ensure it is dry but not browned, then add it to the tomato mixture.

If needed, add a bit of water to the pot and cover it, cooking for about 15 minutes on a high flame.

After 5 minutes, begin breaking the mixture with a wooden spoon, removing the garlic cloves.

After another 5 minutes, use a whisk to break it down further for a creamier texture and let it stand.

Prepare the codfish by cutting it into small pieces and placing it in a vacuum bag with extra virgin olive oil and thyme.

Vacuum-seal the codfish and set a vapor oven to 70°C, placing the codfish inside for 4 to 5 minutes.

For home cooking, place the codfish in a small pot, cover it with extra virgin olive oil, and cover with transparent film or a glass lid.

Cook on a very light flame until small white bubbles appear, then remove from heat and let it stand.

Finish the pappa al pomodoro with fresh oregano and basil, and a drizzle of olive oil.

Dish up the pappa al pomodoro, adding two pieces of codfish, one with skin on top and the other vice versa.

Equipment Needed

Spice Level:

Dietary