{"id":1194,"date":"2012-07-12T16:38:21","date_gmt":"2012-07-12T16:38:21","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=1194"},"modified":"2018-04-16T09:03:20","modified_gmt":"2018-04-16T07:03:20","slug":"pappa-al-pomodoro","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/pappa-al-pomodoro\/","title":{"rendered":"PAPPA AL POMODORO"},"content":{"rendered":"

Dalla Toscana, pappa al pomodoro<\/strong>!
\nPiatto contadino, povero e di riciclo, dal sapore straordinario.
\nLe varianti di questo regionalissimo piatto sono innumerevoli.
\n\u00c8 semplicissimo da preparare ma \u00e8 necessario che gli ingredienti siano di stagione.
\n\u00c8 un piatto in cui \u00e8 importante sentire la sinfonia dell\u2019aglio e della cipolla, la freschezza del basilico e l\u2019intensit\u00e0 pungente dell\u2019olio extravergine di oliva.
\nInsomma, il soffritto ha la sua importanza in questo piatto, lo sostiene.
\nIl resto lo fanno il pane e il pomodoro che gi\u00e0 da soli sono una delle merende pi\u00f9 buone e sane che ci siano.
\nMettetevi al lavoro e non appena sentirete la cucina invasa dal profumo dell\u2019aglio e della cipolla scoprirete di essere felici<\/strong>!
\nE mentre la pappa al pomodoro si raffredda per essere gustata al meglio, vi verr\u00e0 voglia di invitare a cena tutti i vostri amici che, dopo aver assaggiato questo piatto, vorranno venire a cena da voi anche domani.<\/p>\n

Parola di Ginger!<\/p>\n

PAPPA AL POMODORO<\/strong><\/p>\n

INGREDIENTI<\/strong><\/p>\n

Pomodori da sugo e pane raffermo, lo stesso peso
\n(Es. 1 kg di pomodori e 1 kg di pane)
\n1 cipolla media
\n2 spicchi d\u2019aglio
\nOlio extravergine di oliva
\nPepe nero macinato al momento
\nSale
\nGambi e foglie di basilico<\/p>\n

\"\"<\/p>\n

PROCEDIMENTO<\/strong><\/p>\n

Per prima cosa i pomodori.
\nDevono essere pomodori da sugo, quindi vanno bene i san marzano (perini), i pomodori a grappolo, o i piccadilly.
\nDevono essere rossi e maturi.
\nPassiamo al pane.
\nDeve essere raffermo (3 o 4 giorni) meglio se toscano o comunque pane casereccio.
\nEliminate la crosta del pane (ma non buttatela! Fatela seccare per farci il pan grattato!), tagliatelo a fette e poi a pezzi.
\nE adesso cominciamo.<\/p>\n

Incidete i pomodori alla base con un piccolo taglio a croce e sbollentateli per un minuto in acqua bollente. Scolateli e metteteli in una ciotola d\u2019acqua fredda per farli raffreddare, quindi pelateli ed eliminate i semi.
\nTagliateli a listarelle grossolane.
\nIn una casseruola mettete abbondante olio evo, qualche pezzo di gambo di basilico, l\u2019aglio in camicia leggermente schiacciato e la cipolla affettata sottilmente.
\nAccendete il fuoco e fate soffriggere a fuoco dolce per circa 15 minuti in modo da estrarre appieno tutti i sapori degli aromi. Ci vuole tempo, non abbiate fretta<\/strong>.
\nQuando l\u2019aglio sar\u00e0 biondo estraetelo e aggiungete i pomodori tagliati.
\nFate insaporire per qualche minuto e aggiungete un abbondante trito di basilico.
\nSalate e pepate, alzando leggermente il fuoco.
\nFate cuocere per circa 10 minuti.
\nA questo punto aggiungete il pane raffermo poco per volta (potrebbe volercene anche meno di quello che avete preparato) e mescolate per fargli assorbire il sugo fino a ridurre il tutto ad una pappa.
\nSe il composto dovesse risultare troppo asciutto aggiungete un mestolo di brodo vegetale.
\nMescolate e fate insaporire il tutto a fuoco dolce per circa 15 minuti.
\nAggiustate di sale, pepe e basilico.
\nLasciate raffreddare e servite la pappa tiepida o fredda con un bel goccio d\u2019olio a crudo e una fogliolina di basilico fresco.
\nMmmhhh\u2026evviva!<\/p>\n

Che ne dite? Commentate qui sotto!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Dalla Toscana, pappa al pomodoro! Piatto contadino, povero e di riciclo, dal sapore straordinario. Le varianti di questo regionalissimo piatto sono innumerevoli. \u00c8 semplicissimo da preparare ma \u00e8 necessario che gli ingredienti siano di stagione. \u00c8 un piatto in cui \u00e8 importante sentire la sinfonia dell\u2019aglio e della cipolla, la freschezza del basilico e l\u2019intensit\u00e0 pungente dell\u2019olio extravergine di oliva…. Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4494,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[216,87,89,25,158],"tags":[640,794,796,798,610,226,684],"class_list":["post-1194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch-bag","category-primi-piatti","category-ricette-del-mese","category-ricette","category-ricette-vegetariane","tag-lunch-bag","tag-pane-raffermo","tag-pappa-al-pomodoro","tag-pomodoro","tag-primi-piatti","tag-ricette-vegetariane","tag-toscana"],"yoast_head":"\nPAPPA AL POMODORO - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/pappa-al-pomodoro\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PAPPA AL POMODORO - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Dalla Toscana, pappa al pomodoro! 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