Pappa al pomodoro

This is a really traditional dish of Florentine cooking, and as soon as I will describe that to you you will for sure recognize the features it has in common with other traditional recipes: old bread and extra virgin olive oil. I must admit that this dish was almost not known outside Florence, until it was cited in a TV series in the 60s. This corresponded to the “internationalization” of the dish outside of the Florentine walls, even though it remains a traditional florentine dish. I must admit that I have tried to make “Pappa al pomodoro” using non Tuscan bread, and the result has been by far better than for example with ribollita or Panzanella. I also would like to add that there is no unique way of preparing a proper Pappa. Some prepare it with Garlic, some with onions, etc. I will describe here my way of preparing int and also some tricks for preparing it without proper Tuscan bread. However is someone would add comments or describe his/her way of preparing it… comments are more than welcome.

The recipe for 4 persons:

1 leek

1 onion

1 chilly pepper

8 ripen tomatoes

500 g of old Tuscan bread

1 liter of vegetable broth (no meat broath please!!!

8-10 leaves of basil

Salt and pepper to taste.

The dish is better prepared in a Terracotta pan. Finely chop the leek and the onion and fry together with the chilly in plenty of olive oil. When ready add the diced tomatoes and cook with the lid on for 15-20 min. Adjust salt and pepper to your taste and remove from heat.

Cut the bread in cubes around 3-4 cm wide and put in the pan adding around ½ of the hot broth. Close the lid and leave for 5-10 min. As the amount of broth to be added depends on the bread , add the broath until the bread is tender. At this point stir with a wodden spoon and add the finely cut basil leaves. The result should be a thick pap. Serve with some extra virgin olive oil.

In case you don’t have Tuscan bread at hand take some old white bread and fry it in extra virgin olive oil before using it in the Pappa as described abroad. The result will not be 100% perfect but it is a good alternative!

Some prepare the tomato sauce with garlic only, but I think that the result is a little bit heavy!

Cantuccini di Prato (or Prato Biscuits)

This is probably one of the most famous desserts from Florence. Simple but tasty! I will give you the recipe from the biscuits, however for a proper dessert serving a few biscuits are placed in a tray, alongside a small glass of Vin Santo, a liquorous wine. The trick is to dip the biscuits in the wine prior to eating them. I personally don’t like wine at all so I have never tried this. However I heard it is fantastic!

The recipe originates from the shop in Prato that first offered them. That’s why they are called Prato Biscuits. In Prato they are also called Biscotti del Mattonella, as Mr. Mattonella was the baker that “invented” them. However I really like their other name, cantucci as it means small bits and this is really how they are meant to be eaten: one after the other.

There are very easy to prepare , they look very Tuscan, and the result is guaranteed. I look forward to seeing your “Cantuccini” pictures posted in my blog alongside mine!

Here is the recipe:

500 g of white flour
150g of butter
200 g of sugar
4 eggs
300g of unpeeled almonds
1 dose of raising powder
A hint of lemon

Place the flour on the table forming a vulcano or fountain (as you prefer). Add the butter that has been cut to small pieces and left at room temperature, the raising powder, the lemon zest (just a hint) and beat 3 eggs in the flour producing a very soft dough. Work thoroughlly and add the almonds making sure that they are evenly scattered in the dough. Form tubes of the dough (slightly compressed on the top so that an oval shape results) and place in a oven tray making sure that you have enough distance between them. Beat the 4th egg and smear it thoroughlly on each tube. Place in a hot oven (200 Deg) for around 20 min and once cooked (you can check with a wooden toothpick if there is still moisture inside) let them cool down. Cut in slices around 1-2 cm wide and:

1st version: eat like that

2nd version: slightly toast them on both side making sure that they don’t get brownish at all.