Baking, Barefoot Contessa, Cooking, Epic!WIN, Italian, Recipes Pappa Al Pomodoro February 23, 2014 nicolb Leave a comment. I highly recommend pancetta for the topping — bacon as a replacement just won’t cut it. I discovered this tomato soup as I was flipping through one of my Barefoot Contessa cookbooks. The basil leaves will turn dark and crisp, which is perfectly fine. 1. Italian bread and tomato soup....amazing!! It was just Atty, Charlie and I for dinner tonight. Awesome. I unintentionally vegan-ized it by forgetting to add Parmesan cheese right before serving. May 20, 2020 - Mario clearly gets that every kid loves tomato soup. In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. from Barefoot Contessa 1/2 cup good olive oil 2 cups chopped yellow onion (2 onions) 1 cup medium-diced carrots, unpeeled (3 carrots) 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. I have to say, it was awesome and much sweeter than you would get from the run-of-the-mill brand. Our kitchen smelled divine as the soup simmered for 45 minutes. More information Barefoot Contessa - Recipes - Pappa al Pomodoro-Hearty soup with root veggies, tomatoes, pancetta, and topped with ciabatta croutons This soup is a Tuscan bread-and-tomato porridge, sounds like kid’s food, and it is–for kids of all ages. ( Log Out /  Drizzle with olive oil, sprinkle with salt and pepper, and toss well. My mom and I also went to Ina Garten’s interview in Seattle. Thanks Mary Jo, i have loved her and her recipes for years and love watching her on the Food Network. I am in a never ending quest for the perfect tomato soup recipe. Stir in the Parmesan and taste for seasoning. MEANWHILE: Preheat oven to 375°F. 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 Using … I made this with some of the homemade chicken stock I made the other day, which really made a big difference. This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. Perfect. ( Log Out /  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) Change ). That sounds pretty awesome, so we made it for dinner on Sunday. One recipe was this soup (Pappa Al Pomodoro) and I thought, soup with bread IN it? Serve with a salad or a baguette. (We actually bought our bread today and it worked just fine). And watch videos demonstrating recipe prep and cooking techniques. ( Log Out /  From: Barefoot Contessa Back To Basics Cookbook Ingredients 1/2 cup good olive oil 2 cups chopped yellow onions (2 onions) Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Add the garlic & ciabatta cubes and cook for another 5 minutes, stirring often. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. 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. So, I just stuck it in the food processor and smoothed it out a bit. We also have tons of tomatoes… Fantastic first entry in the blog -I can smell, taste and see this meal just by the visual warm writing. And I am going to be making this soup! ( Log Out /  Change ), You are commenting using your Facebook account. More party food! Stir in the Parmesan and taste for seasoning. Feb 28, 2017 - Get this all-star, easy-to-follow Pappa Al Pomodoro recipe from Ina Garten I splurged on San Marzano tomatoes instead of the regular or store brand. Post was not sent - check your email addresses! … 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. 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. Italian Bread Barefoot Contessa Tomato Soup Soups And Stews Soup Recipes Dinner Ideas Foodies Oatmeal Yummy Food. Yesterday's episode of Barefoot Contessa showcased her pappa al pomodoro soup, and after a chilly walk on the beach, I was inspired! 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. So, I just stuck it in the food processor and smoothed it out a bit. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. 1/2 cup good olive oil. 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. I was inspired and made her roast capon (two chickens) and mustard roasted potatoes and arugula salad for my book club. 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. This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. This makes a lot — as usual, I froze some, which will definitely take me through at least six more servings. It’s so nice to be able to control the salt, and I barely had to add any to this! Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. 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. A homey dish, a tasty summer way to use up leftover bread. I choose to make this particular dish – Pappa al Pomodoro – because two items lingering in my fridge were featured on the short ingredient list. Fry up the vegetables until soft, and add the bread. This delicious and easy recipe is published in Barefoot Contessa’s  Back to Basics cookbook. Charlie and I chopped everything ahead of time; he learned about dicing and mincing and even chopped the onions tears and all. thank you Shaun, we are having a ball. I hope you had a great time in Indiana. A favourite in the #EEEpartment household, this recipe is the comfort food of comfort foods. Serve hot sprinkled with the topping and drizzled with additional olive oil. ( Log Out /  The crunchy topping is the best! She inspired us to roast a chicken and butternut squash that night, absolutely devine. 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. Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. Aug 13, 2018 - A Tuscan bread-and-tomato soup topped with crisp pancetta, cubes of ciabatta and basil. Yum, perfect for a Montana meal this winter. Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. Pappa al Pomodoro. Serve hot sprinkled with the topping and drizzled with additional olive oil. This soup is hearty and rustic and wonderful,… 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 Heat the oil in a large stockpot over medium heat. Very different as it uses bread as the thickening agent. Stir thoroughly until the bread has absorbed all … The basil leaves will turn dark and crisp, which is perfectly fine. 2 (28-ounce) cans good Italian plum tomatoes It is originally from the Barefoot Contessa and I love her recipes. 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 Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. I think I have all of these ingredients already on hand, so I will definitely try it this week. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Bring the soup to a boil, lower the heat, and allow simmering, partially covered, for 45 minutes. It's back to basics on bread. It was YUMMY! Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Barefoot Contessa calls for whisking this before serving — personally, I wasn’t a big fan, particularly of the chunks of carrot. We love to have soup on Sunday evenings; it is easy and provides a warm, simple, comfort meal before the start of the week. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. It’s a great crunch with salt from the pancetta and the crispy basil leaves. 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. Reduce heat to low, deglaze pan with wine. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. I could just eat it and be happy. 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. From Barefoot Contessa...Pappa al Pomodoro. Ingredients. In a 4-quart saucepan over medium heat, warm 2 tablespoons olive oil just until it begins to smoke. 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. So, I just stuck it in the food processor and smoothed it out a bit. Heat the oil in a large stockpot over medium heat. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. ( Log Out /  or just an excuse for a different kind of supper - for some reason finger food is The beauty of Ina’s recipes they are always simple but super flavorful. I am so glad you got to attend the interview. 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 ), You are commenting using your Facebook account. It’s been a rainy few days in San Diego, which doesn’t happen too often. Luckily, the resulting soup was surprisingly delicious – I’ve stumbled upon a new favorite! Add the panko, lemon zest, olive oil, and butter and pulse a … 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. Pappa al Pomodoro This fancy-sounding soup recipe is from Barefoot Contessa: Back to Basics . Directions. Perfect. Change ). Add the ciabatta cubes and cook for 5 more minutes. Sorry, your blog cannot share posts by email. 20 min 1 ora 40 min ina garten pomodoro Read recipe >> ina garten's crab cakes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. ( Log Out /  Chalked full of carby-goodness, salty pancetta, and a hint of fennel. Add the ciabatta cubes and cook for 5 more minutes. Congrats. His Italian version, thickened with toasted croutons, does not disappoint. This soup sounds wonderful, almost as wonderful as the culinary adventure you are taking {and letting your readers follow along}. It is a classic Italian tomato soup that is thickened with day old bread, yum! Change ), You are commenting using your Google account. Saved by Lyndia Azevedo. can crushed tomatoes *4 cups chicken stock Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. This was a winner. ( Log Out /  Atty isn’t feeling well and the Emmy’s were on so this was a perfect casual fall meal. Perfect. It's also delicious cold or at room temperature, which makes it perfect for a lunchbox. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Stir in bread cubes and cook for 5 minutes, stirring occasionally. Change ), You are commenting using your Google account. Pappa al Pomodoro Adapted from Barefoot Contessa’s Back to Basics Serves 6-8. Looking forward to more great recipes and stories! 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. 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. Change ), You are commenting using your Twitter account. When don’t garlic, onions, fennel and tomatoes smell good? Change ), You are commenting using your Twitter account. I unintentionally vegan-ized it by forgetting to add Parmesan cheese right before serving. Stir in onion, fennel, carrots and garlic; cook, stirring occasionally, until vegetables are softened (about 5 minutes). Bravo! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Jul 26, 2019 - Get Pappa Al Pomodoro Recipe from Food Network 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 Add the onions, carrots, celery, and fennel seed, and sauté until softened, about 10 minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Loved her and her recipes for years and love watching her on the food processor and it! A rainy night I have to say, it was just Atty, charlie and I,. It worked just fine ), yum I unintentionally vegan-ized it by forgetting to add Parmesan right... Croutons, does not disappoint and watch videos demonstrating recipe prep and cooking techniques, deglaze pan with wine recipe. Mixture is pureed until smooth it is originally from the pancetta and the Emmy s... 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I splurged on San Marzano tomatoes instead of the regular or store brand,... Thanks Mary Jo, I froze some, which makes it perfect for a Montana meal this winter account. Heat and allow to simmer, partially covered for 45 minutes simmer, partially,! Time ; he learned about dicing and mincing and even chopped the onions fennel... Delicious cold or at room temperature, which will definitely take me through at least six servings. The addition of ciabatta and basil made thick and creamy with the addition of ciabatta and basil 5 minutes stirring... Food processor and smoothed it Out a bit the garlic & ciabatta cubes cook! Is originally from the Barefoot Contessa and I am so glad You got to attend the interview a boil lower...