90 minutes
Cooking time
10 minutes
Doses for
4 persons


  • 400 g tomato puree
  • 200 g Pecorino Pecora Vera
  • 200 g milk
  • 400 g stale unsalted bread
  • chickpeas
  • 1 garlic clove
  • 1 dry chili pepper
  • vegetable broth
  • sage
  • basil
  • e.v.o. oil
  • salt
  • pepper


For the cheese fondue, grate some Pecorino in a pot and add milk. Heat the mixture in a water bath until the Pecorino is melted, using a whisk to break up the lumps. Thinly slice about 100 g bread. Line each aluminum mold with 3 bread slices and fill with the chickpeas so that they adhere to the sides.
Bake for 10 minutes until brown, then take the bread out of the oven and let cool. Prepare the tomato sauce. Heat the olive oil in a saucepan, then crush garlic, sage and chili pepper and add them to the pan. When it begins to sizzle and the garlic begins to turn golden, add the tomato paste and season with salt and pepper. While the sauce is cooking, cut the remaining bread into small cubes. Taste the tomato sauce and when the tomatoes have lost their acidity and have melted into a sauce add the bread cubes and 3 or 4 ladlesful of broth, then lower the heat.
Simmer until bread is completely softened adding more broth if needed. Remove the soup from the heat when it has thickened. Stuff the bread crusts with the pappa al pomodoro and cover with the cheese fondue. Drizzle with olive oil and garnish with basil leaves.
Serve warm.

What is needed
different pots and pans
some round aluminium
baking molds