Tomato pappa
- Prep time:
- 10 min
- Cook time:
- 52 min
- Total time:
- 62 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 25 g -
yellow onions 80 g chopped -
tomato passata 600 g -
fine salt 2 Liffo spoons -
black pepper 1 pinch -
fresh basil 1 sprig whole -
vegetable broth 300 g -
stale bread 250 g in pieces
Allergens: gluten, celery
It was born as a way not to waste stale bread, and it remains one of the best-known dishes in Tuscan cooking. The bread isn't added and stirred straight away: it needs time to soak up the tomato and break down on its own, or you are left with a soup with lumps in it. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 25 g of extra virgin olive oil and 80 g of yellow onions, chopped.
Container 2
In the second container put 300 g of tomato passata, 2 Liffo spoons of fine salt, 1 pinch of black pepper and 1 sprig of fresh basil, whole.
Container 3
In the third container put 300 g of tomato passata.
Container 4
In the fourth container put 300 g of vegetable broth.
Container 5
In the fifth container put 250 g of stale bread, in pieces.
- Select when the recipe should be ready
Liffo needs 52 minutes of cooking for this dish.
Tips
Use good quality tomato pulp or passata, ideally ribbed or cherry tomato variety. Prefer large loaf bread with firm crumb and thick crust, preferably Tuscan and unsalted. The bread must be stale. Onion can be replaced with chopped leek or whole garlic.
Plating
If necessary, break the bread pieces by stirring vigorously. Season with extra virgin olive oil, fresh basil leaves, and black pepper. Also excellent cold.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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