Papa al Pomodoro

Name: Papa al Pomodoro
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams diced tomatoes; 794 grams crushed tomatoes; 850 grams small white beans, such as Goya brand (smaller than cannellini beans); 946 milliliters chicken stock; 10 fresh basil leaves, torn, optional; 4 cloves garlic, chopped; 3 Tbsps extra-virgin olive oil, 3 turns of the pan, plus some for drizzling; 1 to large onion, finely chopped; 118 milliliters grated Parmigiano-Reggiano to pass at table; 4 servings Salt and pepper

If you want to add more Mediterranean recipes to your recipe box, Papan al Pomodoro might be This recipe from Foodnetwork requires canned tomatoes, garlic, onion, and olive oil. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Papa D's Farmer's Breakfast, Papa Hemmingway Daiquiri, and Papa's Sugar Cookies.

Instructions

Heat a medium soup pot over medium heat.

Ingredients you will need

Soup

Equipment you will use

Pot

Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Crushed Tomatoes

Salt And Pepper

Tomato

Garlic

Onion

Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.

Ingredients you will need

Extra Virgin Olive Oil

Seasoning

Cheese

Onion

Basil

Beans

Bread

Stock

Stew

Equipment you will use

Bowl

Ladle

Equipment

Pot

Bowl

Ladle

Ingredients

Servings:

425grams

diced tomatoes 794grams

crushed tomatoes 850grams

small white beans, such as Goya brand (smaller than cannellini beans)946milliliters

chicken stock 10

fresh basil leaves, torn, optional 4cloves

garlic, chopped 3Tbsps

extra-virgin olive oil, 3 turns of the pan, plus some for drizzling 1

to large onion, finely chopped 118milliliters

grated Parmigiano-Reggiano to pass at table 4servings

Salt and pepper

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Fonterutoli Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume