Scroll Down for English Version Quante volte ho sfogliato e riletto "Il Giornalino di Gianburrasca"! Quanto amavo quei piccoli disegni che ogni tanto si incontravano nelle pagine e le scritte come quella in cui Gianburrasca gridava "Moio per la libertà!" che mi hanno sempre incantata come se il discolo l'avesse scritta di proprio pugno. Che ingenuità, che dolcezza ripensare a quei momenti. E devo dire che sono stata anche una fan sfegatata della trasposizione televisiva, dove Gianburrasca cantava "W la pappa col pomodoro!" Quante volte a squarciagola ho cantato quella canzonetta e poi però l'associavo all'orrenda brodaglia fatta con la risciacquatura dei piatti e pensavo che questa pappa col pomodoro tanto buona non dovesse poi essere. Non capivo l'entusiasmo fino a che poi non l'ho assaggiata. Non era uno dei piatti della tradizione familiare, lo abbiamo mangiato poche volte in casa che eravamo abituati a una dieta di pasta spianata in casa, e minestroni di verdure o legumi. I pomodori, che apparivano sulla tavola rigorosamente in estate, venivano consumati in insalata e si trasformavano in salse e conserve che avremmo utilizzato in inverno in sughi e ragù. La pappa col pomodoro per me ha una connotazione invernale, chissà perché, forse perchè è una zuppa calda. La prima volta che l'ho assaggiata però me ne sono innamorata, l'ho affrontata diffidente, hai visto mai che la risciacquatura dei piatti fosse uno degli ingredienti essenziali... Il sapore del pomodoro e del basilico mi hanno fatta innamorare, il pizzichino del pepe ha esaltato il gusto e la morbidezza del pane, a volte ancora in pezzi che si scioglieva contro il palato mi hanno conquistata. Eppure la faccio poco, non so neppure se a Andrea piace. Oggi piove e ho deciso che la pappa col pomodoro mi avrebbe risollevato l'animo, che è uno di quei cibi che ritemprano il corpo e l'anima. Semplice da cucinare diffonde in casa un profumo unico. Ecco la mia ricetta per questo piatto della tradizione toscana con le dosi per 4 persone:- 1 cipolla, tritata
- 1 spicchio d'aglio grande, tritato
- 2 cucchiai di olio evo
- 1/2 cucchiaino di sale marino
- 400 g di pomodori a pezzi
- una manciata di foglie di basilico
- 200-220 g di pane raffermo, meglio se toscano, tagliato a pezzi
- 1 litro di brodo vegetale
- sale e pepe qb
- olio extravergine d'oliva toscano per servire
How many times have I flicked through the pages of "Gianburrasca’s Diary" when I was a child! How I loved those little drawings scattered here and there among the pages of this book, and those “handwritten” sentences like the one in which Gianburrasca screams "I die for freedom!" have always enchanted me. It was, for me, as if the little brat had written them in his own hand. How naive I was then, and I fondly remember those childhood moments. I must say I was also a big fan of the television adaptation, I loved when Gianburrasca sang "Viva la pappa col pomodoro!" How many times I sang that song out loud even if I associated the soup with the washing up water (as that was the base for the soups made in the terrible boarding school were Giamburrasca was sent by his family after one too many pranks). I believe that also that pappa col pomodoro was made with washing up water and therefore was not so good. I did not understand the enthusiasm of those children singing that song until I tasted it for the first time. It wasn’t one of my family staples, we had it just a few times at home as we were used to a diet of homemade pasta, and vegetable soups or pulses soups. The tomatoes that appeared on the table strictly in summertime, were eaten in salads or turned into sauces and preserves that we used in winter as a base for pasta sauces like the bolognaise. In my opinion this pappa col pomodoro has a winter connotation for some reason, perhaps because it is a hot soup. The first time I tasted it I fell in love with it, I approached it suspiciously, remembering that washing up water and half believing it was one of the essential ingredients ... The flavour of the tomato and basil have made got me, the pepperiness and sharpness of black pepper enhanced the taste of the other ingredients and I enjoyed the softness of the bread that melted against the palate. Yet I don’t make it as often as I’d like to, I don’t even know if Andrea likes it. Today it is rainy day and I decided that a bowl of pappa al pomodoro would have lift my mind. This is one of those foods that strengthen the body and the soul. It is easy to prepare and it release a unique scent in the house.
Here is my recipe for this dish of the Tuscan tradition for 4 servings:
• 1 onion, minced
• 1 large clove of garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 400 g of chopped tomatoes
• a handful of basil leaves
• 200-220 g of stale bread, preferably Tuscan bread cut into chunks
• 1 litre of vegetable stock
• salt and pepper to taste
• Tuscan extra virgin olive oil to serve
Heat the oil in a large, heavy-bottomed pan then add the onion and the garlic, season with ½ tsp of salt and let them cook until translucent. Add the tomatoes, then add the basil and bring to a boil. Let it simmer for 10 minutes. In another pot heat the stock and soak the bread in the stock for 5 minutes.
Add the bread and stock to the pot where the tomato is cooking and add plenty of freshly ground black pepper. Stir frequently as the bread could stick to the bottom of the pan. Cook until the bread has melted almost completely, the broth is absorbed and the soup has thickened. It will take about 20 minutes to half an hour. Taste and season with salt and serve with some extra virgin Tuscan olive oil.
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