It's back to basics on bread. More party food! can crushed tomatoes *4 cups chicken stock Jul 26, 2019 - Get Pappa Al Pomodoro Recipe from Food Network I discovered this tomato soup as I was flipping through one of my Barefoot Contessa cookbooks. We served it with some simple mixed greens and our favorite Ken’s Steakhouse Italian dressing, (which you can only order directly from the restaurant, the store versions are not the same). 7 Gazpacho, Barefoot Contessa Cookbook 79 Lentil Vegetable Soup, Barefoot Contessa Cookbook 80 Onion & Fennel Soup Gratin, How Easy Is That?57 Pappa al Pomodoro, Back to Basics 68 Parker’s Split Pea Soup, Barefoot Contessa Cookbook 73 ProvenÇal Vegetable Soup with Pistou, Barefoot in Paris 82 Ribolitta, At Home 38 Roasted Butternut Squash Soup & Curry Jan 15, 2013 - This soup has been naging me to make it for weeks. Pappa Al Pomodoro. MEANWHILE: Preheat oven to 375°F. This was a winner. From: Barefoot Contessa Back To Basics Cookbook Ingredients 1/2 cup good olive oil 2 cups chopped yellow onions (2 onions) I hope you had a great time in Indiana. Preheat the oven to 350 degrees F. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all … Recipe of Pappa Al Pomodoro food with ingredients, steps to cook and reviews and rating. (We actually bought our bread today and it worked just fine). Pappa al Pomodoro Ingredients: For the soup: 1/2 cup olive oil 2 cups chopped yellow onions 1 cup medium-diced carrots 1 cup medium-diced celery 4 cloves garlic, minced 3 cups (1-inch) diced ciabatta bread, crusts removed 2 (28-oz.) Awesome. Atty isn’t feeling well and the Emmy’s were on so this was a perfect casual fall meal. Sorry, your blog cannot share posts by email. Stir in the Parmesan and taste for seasoning. The beauty of Ina’s recipes they are always simple but super flavorful. Change ), You are commenting using your Twitter account. Stir in the Parmesan and taste for seasoning. A homey dish, a tasty summer way to use up leftover bread. That sounds pretty awesome, so we made it for dinner on Sunday. And I am going to be making this soup! Very different as it uses bread as the thickening agent. The basil leaves will turn dark and crisp, which is perfectly fine. Fantastic first entry in the blog -I can smell, taste and see this meal just by the visual warm writing. Change ), You are commenting using your Twitter account. We also have tons of tomatoes… I am in a never ending quest for the perfect tomato soup recipe. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The crunchy topping is the best! Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. From Barefoot Contessa...Pappa al Pomodoro. Perfect. So, I just stuck it in the food processor and smoothed it out a bit. 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 removed2 (28-ounce) cans good Italian plum tomatoes4 cups chicken stock, preferably homemade 1/2 cup good olive oil. I choose to make this particular dish – Pappa al Pomodoro – because two items lingering in my fridge were featured on the short ingredient list. I adapted it slightly but still think the end result is good. Pappa al Pomodoro. Tonight we were inspired by our beautiful fall weather and decided to make Pappa al Pomodoro. Charlie and I chopped everything ahead of time; he learned about dicing and mincing and even chopped the onions tears and all. Ina's friend is writing an article about interesting ways to use bread so Ina's volunteered to test out three recipes which all use bread in different ways. Heat the oil in a large stockpot over medium heat. This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. So, I just stuck it in the food processor and smoothed it out a bit. Thanks Mary Jo, i have loved her and her recipes for years and love watching her on the Food Network. Aug 13, 2018 - A Tuscan bread-and-tomato soup topped with crisp pancetta, cubes of ciabatta and basil. I splurged on San Marzano tomatoes instead of the regular or store brand. Add the ciabatta cubes and cook for 5 more minutes. Feb 28, 2017 - Get this all-star, easy-to-follow Pappa Al Pomodoro recipe from Ina Garten In a 4-quart saucepan over medium heat, warm 2 tablespoons olive oil just until it begins to smoke. When don’t garlic, onions, fennel and tomatoes smell good? So, I just stuck it in the food processor and smoothed it out a bit. 1. Pappa al Pomodoro From Barefoot Contessa Serves 6 *1/2 cup olive oil *2 onions, chopped *3 medium carrots, diced *2 tbsp fennel seeds *4 garlic cloves, minced *1 loaf ciabatta bread, divided, crusts removed and diced *2 28 oz. It’s a great crunch with salt from the pancetta and the crispy basil leaves. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. ( Log Out /  You’ve got ripe tomatoes (in this case canned San Marzano), onion, carrot, garlic, fennel, basil and red wine, all mixed in with cubes of bread that break down and thicken it up a bit. Change ). A favourite in the #EEEpartment household, this recipe is the comfort food of comfort foods. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Our kitchen smelled divine as the soup simmered for 45 minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. ( Log Out /  Heat the oil in a large stockpot over medium heat. Save this Pappa al pomodoro recipe and more from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients to your own online collection at EatYourBooks.com from Barefoot Contessa 1/2 cup good olive oil 2 cups chopped yellow onion (2 onions) 1 cup medium-diced carrots, unpeeled (3 carrots) Luckily, the resulting soup was surprisingly delicious – I’ve stumbled upon a new favorite! Get Pappa Al Pomodoro Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Serve with a salad or a baguette. After months of cutting corners, taking shortcuts, and preparing dinners that could be shaken out of a frozen bag, I’m creeping back into the kitchen. Stir in onion, fennel, carrots and garlic; cook, stirring occasionally, until vegetables are softened (about 5 minutes). Yesterday's episode of Barefoot Contessa showcased her pappa al pomodoro soup, and after a chilly walk on the beach, I was inspired! Change ), You are commenting using your Facebook account. thank you Shaun, we are having a ball. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Add the onions, carrots, celery, and fennel seed, and sauté until softened, about 10 minutes. Italian Bread Barefoot Contessa Tomato Soup Soups And Stews Soup Recipes Dinner Ideas Foodies Oatmeal Yummy Food. Pappa al Pomodoro (from Barefoot Contessa Back to Basics) (Serves 6) 1/2 cup good olive oil 2 onions, chopped 3 carrots, medium-diced 1 fennel bulb, trimmed, cored, and medium-diced 4 cloves minced garlic 3 cups 1-inch diced ciabatta cubes, crusts removed 2 28-ounce cans good Italian plum tomatoes 4 cups chicken stock, preferably homemade 1 cup medium-diced carrots, unpeeled (3 carrots), 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups), 3 cups (1-inch) diced ciabatta cubes, crusts removed, 2 (28-ounce) cans good Italian plum tomatoes, 4 cups chicken stock, preferably homemade, Kosher salt and freshly ground black pepper, 2 ounces thickly sliced pancetta, chopped, 3 tablespoons good olive oil, plus more for serving. Pappa al Pomodoro Adapted from Barefoot Contessa’s Back to Basics Serves 6-8. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Change ), You are commenting using your Google account. As you can expect from a classic Italian dish, the flavors are simple but delicious. ( Log Out /  1 cup medium-diced carrots, unpeeled (3 carrots), 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups), 3 cups (1-inch) diced ciabatta cubes, crusts removed, 2 (28-ounce) cans good Italian plum tomatoes, 4 cups chicken stock, preferably homemade, Kosher salt and freshly ground black pepper, 2 ounces thickly sliced pancetta, chopped, 3 tablespoons good olive oil, plus more for serving. It was so warm and hearty, and the perfect thing for a rainy night. ( Log Out /  Italian bread and tomato soup....amazing!! His Italian version, thickened with toasted croutons, does not disappoint. Using … It is a classic Italian tomato soup that is thickened with day old bread, yum! In a large Dutch oven or stockpot, heat the olive oil over medium heat. ( Log Out /  Post was not sent - check your email addresses! I could just eat it and be happy. Ina Garten’s Pappa al Pomodoro. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Pappa al Pomodoro This fancy-sounding soup recipe is from Barefoot Contessa: Back to Basics . This version by Barefoot Contessa incorporates a topping that absolutely nailed it for me — toasted bread (basically fresh croutons), pancetta and basil leaves baked in a hot oven and then sprinkled on top. This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. Add the panko, lemon zest, olive oil, and butter and pulse a … Oct 15, 2014 - I was watching an episode of Barefoot Contessa over the weekend where everything she made had bread as the main ingredient. Change ). ( Log Out /  This delicious and easy recipe is published in Barefoot Contessa’s  Back to Basics cookbook. It is originally from the Barefoot Contessa and I love her recipes. Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. 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) Yum, perfect for a Montana meal this winter. And watch videos demonstrating recipe prep and cooking techniques. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. Add the ciabatta cubes and cook for 5 more minutes. Stir in bread cubes and cook for 5 minutes, stirring occasionally. It’s so nice to be able to control the salt, and I barely had to add any to this! Bravo! Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. My mom and I also went to Ina Garten’s interview in Seattle. 2 (28-ounce) cans good Italian plum tomatoes I unintentionally vegan-ized it by forgetting to add Parmesan cheese right before serving. Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes. This soup is a Tuscan bread-and-tomato porridge, sounds like kid’s food, and it is–for kids of all ages. … Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper. May 20, 2020 - Mario clearly gets that every kid loves tomato soup. Reduce heat to low, deglaze pan with wine. Saved by Lyndia Azevedo. I unintentionally vegan-ized it by forgetting to add Parmesan cheese right before serving. Serve hot sprinkled with the topping and drizzled with additional olive oil. ( Log Out /  I think I have all of these ingredients already on hand, so I will definitely try it this week. 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. In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. We love to have soup on Sunday evenings; it is easy and provides a warm, simple, comfort meal before the start of the week. Looking forward to more great recipes and stories! Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. 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. ( Log Out /  Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. This is a classic Italian recipe — Tuscan to be exact — and was traditionally a way to get rid of that stale bread Italians tend to have hanging around. She inspired us to roast a chicken and butternut squash that night, absolutely devine. One recipe was this soup (Pappa Al Pomodoro) and I thought, soup with bread IN it? Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. Don’t be fooled—it’s basically tomato soup made thick and creamy with the addition of ciabatta bread; the mixture is pureed until smooth. I am so glad you got to attend the interview. Chalked full of carby-goodness, salty pancetta, and a hint of fennel. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. What makes this soup over the top is the ½ cup of parmesan cheese you stir in just before serving and the toppings you sprinkle on top which include cubed cibatta bread, whole basil leaves and pancetta that you roast in the oven till they are crisp. This soup sounds wonderful, almost as wonderful as the culinary adventure you are taking {and letting your readers follow along}. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. It was YUMMY! It was just Atty, Charlie and I for dinner tonight. More information Barefoot Contessa - Recipes - Pappa al Pomodoro-Hearty soup with root veggies, tomatoes, pancetta, and topped with ciabatta croutons This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. 20 min 1 ora 40 min ina garten pomodoro Read recipe >> ina garten's crab cakes. The basil leaves will turn dark and crisp, which is perfectly fine. I made this with some of the homemade chicken stock I made the other day, which really made a big difference. I have to say, it was awesome and much sweeter than you would get from the run-of-the-mill brand. Baking, Barefoot Contessa, Cooking, Epic!WIN, Italian, Recipes Pappa Al Pomodoro February 23, 2014 nicolb Leave a comment. Congrats. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Serve hot sprinkled with the topping and drizzled with additional olive oil. I won’t complain, though — the variety is nice, actually — and regardless, it’s the perfect weather for a nice, warm bowl of soup, which I took advantage of with this awesome pappa al pomodoro. Directions. Pappa al Pomodoro Adapted from Barefoot Contessa's Back to Basics Serves 6-8 I intended to vegetarian-ize this recipe by substituting vegetable stock for the chicken stock, and by leaving out the pancetta called for in the garnish. Add the garlic & ciabatta cubes and cook for another 5 minutes, stirring often. Perfect. This soup is hearty and rustic and wonderful,… Ingredients. Change ), You are commenting using your Google account. Perfect. Posted on June 17, 2009 by Annie I saw this recipe all over the place a while back when it was the pick for Barefoot Bloggers. What a game! It's also delicious cold or at room temperature, which makes it perfect for a lunchbox. I was inspired and made her roast capon (two chickens) and mustard roasted potatoes and arugula salad for my book club. Jun 16, 2013 - Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network. It’s been a rainy few days in San Diego, which doesn’t happen too often. Reheat the soup, if necessary; beat with a wire whisk until the bread is broken up. or just an excuse for a different kind of supper - for some reason finger food is I intended to vegetarian-ize this recipe by substituting vegetable stock for the chicken stock, and by leaving out the pancetta called for in the garnish. I highly recommend pancetta for the topping — bacon as a replacement just won’t cut it. Change ), You are commenting using your Facebook account. 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. Bring the soup to a boil, lower the heat, and allow simmering, partially covered, for 45 minutes. Lot — as usual, I have all of these ingredients already on hand, I. And throw in the bowl of a food processor and smoothed it Out a bit days in Diego. Tomatoes and crushed tomatoes and crushed tomatoes and season with salt from the pancetta the... 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