Tuscan Bread And Tomato Soup Pappa Al Pomodoro Food

TUSCAN BREAD SOUP: PAPPA AL POMODORO

Steps:

• In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden 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, lightly toss, serve.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)

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.

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP

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.

PAPPA AL POMODORO (TUSCAN BREAD SOUP)

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!