Pappa al Pomodoro

Method

1. Finely chop spring onion (including the green part), celery, a piece of carrot, and a tiny amount of garlic.
2. Sauté the chopped vegetables in abundant extra-virgin olive oil over very low heat until softened.
3. Meanwhile, cut fresh cluster tomatoes (and optionally some datterini tomatoes) into pieces.
4. When the soffritto is ready, add the fresh tomatoes and some tomato passata. Season with salt and pepper.
5. Cook the tomato mixture for 7–8 minutes.
6. Add the stale bread (crust removed, preferably from casareccio or unsalted Tuscan bread) and cook for 3–4 minutes, until the bread softens and absorbs the liquid. If it becomes too dry, add a ladle of vegetable broth or plain water.
7. Turn off the heat and add fresh basil leaves, letting them release their aroma.
8. Serve the pappa al pomodoro, topping each portion with stracciatella di bufala and a drizzle of extra-virgin olive oil.