Saturday, December 27, 2008

Barefoot Bloggers - Pappa al Pomodoro

There's a little break in the action this morning at my house....most of the family is still I'm going to sneak this post in.

This weeks BB recipe was Pappa al Pomodoro and was chosen by Natalie at Burned Bits.

This was, once again, a killer soup.  I didn't think I was going to like the texture as it was going together, but eventually the bread just blends into the rest of the soup and just acts like a very nice thickener.  After that it just becomes a really great tomato soup.

I will say that the topping...croutons, bacon (I substituted), and really the star of this.  For me, anyway.  

I froze a large portion of this and served it to the 'rents and it was a huge hit.  Nan's probably going to have to make this one back in Florida!

Here's Ina's recipe:

Pappa al Pomodoro
can also be found in Barefoot Contessa's "Back to Basics" cookbook

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

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.

1 comment:

  1. It looks delicious! I also love the idea of the topping, yum.