PAPPA AL POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.
- Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.
- Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.
- To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.
PAPPA AL POMODORO
Steps:
- Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.
PAPPA AL POMODORO
Steps:
- Finely chop onion and mince garlic. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.
- While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups. Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes. Season soup with salt and pepper.
PAPPA AL POMODORO ALLA JAMIE OLIVER
Make and share this Pappa Al Pomodoro Alla Jamie Oliver recipe from Food.com.
Provided by ShakenCake
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350°F.
- Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
- Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
- Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
- Add tinned tomatoes, fill tin with water, add that.
- Break tomatoes up with spoon, boil, then simmer for 15 minutes.
- Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
- Tear in the basil leaves and let soup sit on low heat for ten minutes.
- Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
- Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
- Remove from heat, add 6-7 tbsp olive oil.
- Serve with a little extra basil torn over the top.
Nutrition Facts : Calories 405.5, Fat 4.9, SaturatedFat 1.1, Sodium 871, Carbohydrate 79.2, Fiber 7.7, Sugar 15.6, Protein 13.1
PAPPA AL POMODORO
The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.
Categories Bread Soup/Stew Garlic Tomato Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
- Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
- Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
- Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
- Serve soup topped with toasted bread and drizzled with more oil.
PAPPA AL POMODORO (TUSCAN BREAD SOUP)
I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best.
Provided by Cynna
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic.
- When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
- Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
- Add salt and ground black pepper, to taste.
- (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
- Add water and stir.
- With your hands, pull the bread into bite-sized chunks, then add them to the pot.
- "Toss" (do not stir) bread chunks in to the soup.
- Add basil leaves.
- Serve hot and enjoy!
Nutrition Facts : Calories 398.7, Fat 22.9, SaturatedFat 3.4, Sodium 464.8, Carbohydrate 42.9, Fiber 4.2, Sugar 7.8, Protein 7.2
PAPPA AL POMODORO
If you have bright summer tomatoes and some day-old bread, you're already most of the way to this dish, a Tuscan bread stew. The tomatoes are puréed, then cooked down with onions and garlic and finished with crumbled bits of the bread, and served at room temperature. It's ready in 30 minutes for a satisfying summer dinner.
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds. Coarsely chop the tomatoes, removing the cores. Place in a food processor and process to a finely chopped but not a pureed consistency.
- Heat half the oil in a large saucepan or skillet. Add the onion and cook until soft but not brown. Stir in the garlic, saute briefly, then add the tomatoes. Cook about 10 minutes, until the tomatoes have softened and are thick.
- Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture. Mix, then add the basil and season to taste with salt and pepper. The mixture should be thick.
- Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 7 grams
TUSCAN PAPPA AL POMODORO
Pappa al pomodoro, a classic Tuscan soup that melds ripe tomatoes with crusty, day-old bread, is hearty enough to serve as a main course. Fresh basil complements the acidity of the tomatoes, red-pepper flakes add a hint of heat, and grated Parmigiano-Reggiano ensures a creamy consistency.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add remaining 1/4 cup oil, the red-pepper flakes, and bread; cook, stirring occasionally, 3 minutes.
- Add tomatoes and stock, and season with salt and pepper. Bring mixture to a simmer, and cook, stirring occasionally, until the bread has broken down and melded into the tomatoes, about 15 minutes (the soup will be thick).
- Remove from heat; stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.
SPEEDY PAPA AL POMODORO
Make our papa al pomodoro, a thrifty Tuscan stew made simply from stale bread and tomatoes. It's really quick to make and perfect for using up stale bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.
- Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.
Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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