Recipe: Ina's Pappa Al Pomidoro (Italian Bread Soup With Croutons, Pancetta and Crispy Basil)
First you may ask, "Is that basil black?" Yes! It is also crispy and when you pair it with pancetta (or bacon in my case) and crispy bread cubes (sourdough for me) all roasted together you have a combination that elevates a tomato bread soup to new hieghts. And it's easy. The Contessa has done it again! Please enjoy!
Recipe: Ina's Pappa Al Pomidoro
(Italian Bread Soup With Croutons, Pancetta and Crispy Basil)
Ina Garten; Barefoot Contessa Back to Basics, 2008
6 servings
Ingredients
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
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
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.
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Recipe: Ina's Pappa Al Pomidoro
(Italian Bread Soup With Croutons, Pancetta and Crispy Basil)
Ina Garten; Barefoot Contessa Back to Basics, 2008
6 servings
Ingredients
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
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
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.
