Pappa al pomodoro: Difference between revisions
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(Created page with "Ingredients: * 1/2 cup good olive oil * 1-2 cups chopped yellow onion (2 onions) * (optional) 1 cup medium-diced carrots, unpeeled (3 carrots) * (optional) 1 fennel bulb, trimme...") |
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* ~3-4 cups cubes bread (~1cm) with crusts removed | * ~3-4 cups cubes bread (~1cm) with crusts removed | ||
* 2 (28-ounce) cans tomato (diced) | * 2 (28-ounce) cans tomato (diced) | ||
* 3-4 cups stock, | * 3-4 cups stock (fake chicken is good, veggie stock is just as good) | ||
* (optional) 1/2 cup dry red wine | * (optional) 1/2 cup dry red wine | ||
* 1 cup chopped fresh basil leaves | * (optional) 1 cup chopped fresh basil leaves (dried basil can work too) | ||
* Kosher salt and freshly ground black pepper | * Kosher salt and freshly ground black pepper | ||
* Parmigiano | * Parmigiano | ||
| Line 21: | Line 21: | ||
* Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. If the tomatoes are diced already, skip this step. | * Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. If the tomatoes are diced already, skip this step. | ||
* Add the tomatoes to the soup. | * Add the tomatoes to the soup. | ||
* Add the tomatoes to the pot along with the 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 or until the consistency is right. | * Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes or until the consistency is right. | ||
''[Based on an few recipes but mostly on [http://www.foodnetwork.com/recipes/ina-garten/pappa-al-pomidoro-recipe/index.html this one].]'' | |||
Latest revision as of 05:43, 8 December 2011
Ingredients:
- 1/2 cup good olive oil
- 1-2 cups chopped yellow onion (2 onions)
- (optional) 1 cup medium-diced carrots, unpeeled (3 carrots)
- (optional) 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
- 4 cloves garlic
- ~3-4 cups cubes bread (~1cm) with crusts removed
- 2 (28-ounce) cans tomato (diced)
- 3-4 cups stock (fake chicken is good, veggie stock is just as good)
- (optional) 1/2 cup dry red wine
- (optional) 1 cup chopped fresh basil leaves (dried basil can work too)
- Kosher salt and freshly ground black pepper
- Parmigiano
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 cubed bread 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. If the tomatoes are diced already, skip this step.
- Add the tomatoes to the soup.
- Add the tomatoes to the pot along with the 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 or until the consistency is right.
[Based on an few recipes but mostly on this one.]
