Food is becoming more and more precious, which is why we need ideas to never waste it. Pappa al pomodoro is an extraordinary example of recovery in the kitchen to which I wanted to add an idea to prepare Parmigiano Reggiano rinds in a super tasty way: this is my Pappa al pomodoro with crispy rinds.
When you have some pieces of bread left at the table, do not throw them away, but keep them in a paper bag. When you have 300-400g of it, you will finally have enough to cook Pappa al pomodoro for the family as a single dish, although I must confess that sometimes I also use a portion of fresh bread in order to be able to enjoy this dish of Tuscan peasant cuisine!
During the summer months you can substitute tomato sauce (I used tomato sauce made from Buttiglieddru cherry tomatoes a Slow Food Presidium, known at the Terra Madre event in Turin) made from juicy ripe tomatoes, taking care to blanch them for a few minutes in boiling water to remove the peel easily.
Do you know another great characteristic of this recipe? It is delicious whether eaten hot in the winter months or cold during the summer.
And the Parmigiano Reggiano rinds? It’s amazing that 2 minutes in the microwave oven at maximum power can turn a hard, firm rind into a crispy cloud, very similar to the puffed snacks you find on supermarket shelves, but much healthier from a nutritional point of view! In short, an irresistible savoury snack that makes you feel less guilty!
Furthermore, without the addition of the crunchy rinds, Pappa al pomodoro is also suitable for those who follow a vegan diet.
Have I intrigued you? Then discover the recipe belowa.
Pappa al pomodoro with crispy rinds
15.62g carbohydrates per 100g
Ingredients for 4 servings (as a single-course meal)
- 400g stale bread** (I used this Mixed leavening bread)
- 800g tomato sauce or 1.1 kg ripe tomatoes (to be blanched and peeled)
- 800g ca. vegetable stock*
- 1 clove of garlic
- extra virgin olive oil
- salt, pepper and chilli pepper (to taste)
Ingredients for the crispy rinds
- Parmigiano Reggiano rinds about 0.5-1cm thick
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Cut the bread into cubes and toast it in the oven.
- Put the bread in a large pan and cover it with the tomato sauce or peeled chopped tomatoes and the vegetable stock, garlic clove and a drizzle of oil. Put a lid on.
- When the bread starts to become creamy, add a few basil leaves, possibly more stock and stir occasionally. Season with salt, pepper and chilli pepper to taste.
- Cut the Parmigiano Reggiano rinds into 2cm squares and spread them out on a microwaveable plate, leaving them well apart. Set the microwave to 2 minutes at maximum power, then let the rinds cool down. They should be light and as crispy as clouds when eaten, so if they are still hard, microwave again for a very short time.
- Place the individual servings of Pappa al pomodoro on a plate, top with a drizzle of oil, a grinding of pepper and the crispy rinds, then serve immediately.
Version with gluten of Pappa al pomodoro with crispy rinds
Replace the gluten-free bread with conventional bread, all other ingredients are naturally gluten-free, so no adaptations are necessary.
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