DaniJude
You're My Home <3
Member since 11/06 14815 total posts
Name:
Danielle
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BEST recipe from Ina for Pappa Al Pomodoro Soup:
We had this tonight and WOW, it is easy to make and comes out restaurant quality. DH had TWO huge bowls of it. It was just delicious and hearty - really great for winter nights and all-around yummy. I can't wait to make it again for company!! Definitely try it!
It was on Ina's show today (Barefoot Contessa: Back to Basics)
Pappa Al Pomodoro
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 30 min
Cook Time: 1 hr 30 min
Level: Intermediate
Serves: 6 servings.
Ingredients
•1/2 cup good olive oil
•2 cups chopped yellow onion (2 onions)
•1 cup medium-diced carrots, unpeeled (3 carrots)
•1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
•4 teaspoons minced garlic (4 cloves)
•3 cups (1-inch) diced ciabatta cubes, crusts removed
•2 (28-ounce) cans good Italian plum tomatoes
•4 cups chicken stock, preferably homemade
•1/2 cup dry red wine
•1 cup chopped fresh basil leaves
•Kosher salt and freshly ground black pepper
•1/2 cup freshly grated Parmesan
For the topping:
•3 cups (1-inch) diced ciabatta cubes
•2 ounces thickly sliced pancetta, chopped
•24 to 30 whole fresh basil leaves
•3 tablespoons good olive oil, plus more for serving
•Salt and pepper
Directions
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.
LINK:
http://www.foodnetwork.com/recipes/ina-garten/pappa-al-pomidoro-recipe/index.html
Message edited 12/22/2010 9:08:47 PM.
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