TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)
This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
- Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
- Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.
BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.
- Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.
PAPPA AL POMODORO (TOMATO BREAD SOUP)
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
- Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.
DA SILVANO'S SUGO DI POMODORO (TOMATO SAUCE)
A favorite dish at Da Silvano's in NYC. Found the quick and simple recipe in a magazine and had to share ... Mangia!
Provided by Mabe227
Categories Spaghetti
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Warm the Olive Oil in a pot and add 2 cloves of Garlic. Once Garlic browns, remove it.
- Remove pot from heat. Toss in Basil and remaining Garlic. Add Tomatoes and return to heat.
- Season with Salt and Pepper. Stir. Cook over a low flame for about 15 minutes.
- Pour the cooked, drained Pasta into tomato sauce (Pomodoro!) and toss.
Nutrition Facts : Calories 926.7, Fat 30.1, SaturatedFat 5.2, Cholesterol 153.2, Sodium 47.1, Carbohydrate 137.6, Fiber 8.2, Sugar 7.3, Protein 27.6
TOMATO BREAD (PANE AL POMODORO)
Make and share this Tomato Bread (Pane Al Pomodoro) recipe from Food.com.
Provided by khah3765
Categories Yeast Breads
Time 4h40m
Yield 1 round loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
- Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
- Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
- Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
- Punch the dough down on a floured surface and knead briefly.
- Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
- Preheat oven to 425°F.
- Make 3 parallel slashes on the top of the loaf and brush with egg white.
- Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
- Turn heat down to 375°F and bake 25 to 30 minutes more.
- Cool completely on a rack.
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
PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP
This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. 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 a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
- Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
- MEANWHILE: Preheat oven to 375°F.
- TOPPING:.
- In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
- On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
- Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
- Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
- *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
- Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
- Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
- Freezes well.
PIZZA DI PANE E POMODORO (BREAD AND TOMATO PIZZA)
This easy to prepare traditional Italian dish brings the taste of the garden into your home. Made with Pane Pugliese, a thick and crusty bread, chewy and porous, a perfect compliment for a lunch or dinner with cheese, dried meats or foods with sauces.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill or heat a gas grill to medium-high. Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Reduce grill to medium-low.
- Top bread with the tomato, mozzarella, olives and anchovy. Drizzle with oil and season with salt and pepper.
- Return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.
Nutrition Facts : Calories 32.9, Fat 1.2, SaturatedFat 0.2, Sodium 82.9, Carbohydrate 5.5, Fiber 1.9, Sugar 3.2, Protein 1.2
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- Put half of the bread cubes in a blender along with the water, 1/4 cup olive oil, garlic and 1/2 teaspoon salt. Blend to form a smooth paste.
- Heat 2 tablespoons olive oil in a large pot and place over medium heat. Add the onion and a pinch of salt and cook until onion is very soft, but not browned.
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