My mother-in-law was from Figline Val D'Arno, so it seemed like a natural first addition.
Through FB I met Eric, the GM of the Palagina hotel in the hills above Figline.
It was the home of Barone Ricasoli, who created Chianti, what better place to start.
|Meal with a view!|
It is just down the hill from Sting's home, Il Palagio ( you can go and buy the wine at the shop)
Eric introduced me to his chef, and he shared his recipe for Pappa al Pomodoro, using fresh tomatoes, a real treat in summer. It is an all year recipe though as it is great made with good Italian canned tomatoes too.
Just made a small batch for the two of us.
Rich, vine-ripened tomatoes.
Garlic and basil.
And Tuscan stale bread.
Pappa al pomodoro is a soup for all seasons.
The recipe on my website was from my friend Sauro, who was a chef in Fiesole. Tons of garlic, a leek base and I always add some chili for a kick.
Federico's recipe from Palagina, is really fresh and rich using just the yellow onion and fresh tomatoes.
Thanks for sharing your recipe!
If you are not planning on staying at Il Palagina, I do recommend enjoying a meal there or a cocktail and pick up some of their fabulous olive oil!
Fresh Pappa al Pomodoro alla Palagina
- Saute one yellow onion, chopped, in extra virgin olive oil until tender.
- Add sliced garlic, chopped tomatoes and basil.
- Salt to taste.
- Let cook until the tomatoes have fallen apart.
- Add the stale Tuscan bread ( it is unsalted, so goes stale quickly. In USA unseasoned stuffing mix works.)
- Stir and the bread will absorb the tomato, add some water to make it more soupy.
- Taste again for salt.
- Serve room temperature.
Villa il Palagina
Figline Val D'Arno
Just off the A1 highway, 28 minutes by train to Florence.
Near the outlets!
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