Pappa al pomodoro with buffalo mozzarella

Ingredients

For 1 serving

• Bread80 g
• Tomatoes300 g
• Garlic1 clove
• Vegetable broth250 ml
• Buffalo mozzarella60 g
• Extra virgin olive oil12 g
• Basil8 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose, celery,

In season: June – September

Method

1. Warm the vegetable stock. Wash the tomatoes, remove the stalks and cut them into chunks; cut the stale bread into cubes, removing the hardest crust; crush the garlic clove.
2. Heat half the olive oil in a pan over medium heat and fry the garlic for a minute, until just golden. Add the tomatoes with a pinch of salt and cook for 10 minutes, pressing them with the spoon, until they have broken down.
3. Add the bread and hot stock and cook for 15 minutes over low heat, stirring often with a whisk or wooden spoon, until the bread has dissolved into a thick, creamy mush. Remove the garlic.
4. Turn off the heat and stir in torn basil and a pinch of chilli; leave to cool a little for a few minutes, as tradition has it.
5. Meanwhile tear the buffalo mozzarella into pieces and let it drain. Serve the soup warm with the mozzarella on top and the remaining oil drizzled over raw.