TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g
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 SOUP
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It's also brilliantly quick to put together - enjoy!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Bread Lunch & dinner recipes Store cupboard recipes Cheap & cheerful
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.
- Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.
- Before the garlic starts to colour, add the tomatoes and 2 tins' worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Nutrition Facts : Calories 464 calories, Fat 27.4 g fat, SaturatedFat 5.4 g saturated fat, Protein 13.3 g protein, Carbohydrate 44 g carbohydrate, Sugar 9.9 g sugar, Sodium 1.3 g salt, Fiber 3.8 g fibre
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.
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.
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
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