UASHMAMA IN THE KITCHEN WITH INDISPENSABLE PAPER BAGS
The breadbasket is without doubt one of UASHMAMA’s bestselling items, the first that proved our belief in tradition, simplicity, innovation, and recycling.
That bread should never be missing from our tables is not a myth. Not by chance were we inspired at the table to create our first product. We got carried away by our imagination and transformed that crumpled paper bag the bread baker provides, which we later throw away, into a paper bag that’s more durable, functional, washable, and eco-friendly: the BREADBASKET.https://uashmamauk.com/collections/paper-bags.
Made from natural fibers thus suitable for contact with food, our PAPER BAGS last long and are the ultimate plastic-free solution that are always on our table in all their shapes and variations.
LET’S RECAP: WHAT DO WE DO WITH OUR BREADBASKET?
When we have the time to cook, we find somewhere in the kitchen, maybe in a UASHMAMA basket, some stale bread that we couldn’t throw away because: “surely I’ll reuse it sometime.”
That time has arrived! Let’s roll up our sleeves and begin to make one of the most famous dishes in the history of Tuscan cuisine: PAPPA AL POMODORO!
A LITTLE STORYTELLING:
Pappa is a very old dish, made popular by the story of a fellow invented in the 1940s: Giamburrasca! A bad-mannered character who loved jokes and pranks. In short, it’s the tale of Giamburrasca’s vendetta against the cook of the college where he was punished because he apparently served Sunday’s minestrone using all the leftovers from the meals of the week. From this tale comes the song: “Whoa, pappa al pomodoro!” that we all rigorously sing together as if it were a ritual when we serve this dish at table!
THE RECIPE, 'PAPPA AL POMODORO'
INGREDIENTS FOR FOUR PORTIONS:
300 grams of stale homemade bread
500 grams of ripe peeled tomatoes
2 cloves of garlic
the white part of 2 leeks
extra-virgin olive oil
Chop the garlic and sauté together with the sliced leeks in a pan with 6 tablespoons of oil.
When the garlic and leeks begin to brown, toss in the tomatoes cut into small pieces and a generous amount of basil. What aroma! Cook for about 15 minutes.
Add the bread cut into thin slices or very small pieces and cook for about 10 minutes, stirring frequently. Then remove from heat.
Let the pappa rest for an hour. Then return it to the stove to reheat. Stir vigorously to break down the bread.
Serve warm but not boiling hot, adding a trickle of extra-virgin olive oil. If there’s anything left, it’s even better the day after!