Pappa Al Pomodoro

Name: Pappa Al Pomodoro
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 24 whole fresh basil leaves; 237 milliliters diced carrots, unpeeled (3 carrots); 946 milliliters chicken stock, preferably homemade; 710 milliliters (1-inch) diced ciabatta cubes, crusts removed; 710 milliliters (1-inch) diced ciabatta cubes; 118 milliliters dry red wine; 355 milliliters fennel bulb, trimmed, cored, and medium-diced; 237 milliliters chopped fresh basil leaves; 4 cloves teaspoons minced garlic; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters good olive oil; 3 Tbsps good olive oil, plus more for serving; 57 grams thickly sliced pancetta, chopped; 118 milliliters freshly grated Parmesan; 2 kilograms good Italian plum tomatoes; 6 servings Salt and pepper; 473 milliliters chopped yellow onion (2 onions)

You can never have too many Mediterranean recipes, so give Pappan Al Pomodoro It works well as a side dish. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat the oil in a large stockpot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender.

Ingredients you will need

Carrot

Fennel

Garlic

Onion

Add the ciabatta cubes and cook for 5 more minutes.

Ingredients you will need

Ciabatta

Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped.

Ingredients you will need

Tomato

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Chicken Stock

Red Wine

Tomato

Pepper

Basil

Salt

Soup

Equipment you will use

Pot

Meanwhile, preheat the oven to 375 degrees F.

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Oven

For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer.

Ingredients you will need

Ciabatta

Pancetta

Basil

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Frying Pan

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.

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Salt And Pepper

Fresh Basil

Olive Oil

Seasoning

Parmesan

Bread

Soup

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Whisk

Serve hot sprinkled with the topping and drizzled with additional olive oil.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

whole fresh basil leaves 237milliliters

diced carrots, unpeeled (3 carrots)946milliliters

chicken stock, preferably homemade 710milliliters

(1-inch) diced ciabatta cubes, crusts removed 710milliliters

(1-inch) diced ciabatta cubes 118milliliters

dry red wine 355milliliters

fennel bulb, trimmed, cored, and medium-diced 237milliliters

chopped fresh basil leaves 4cloves

teaspoons minced garlic 6servings

Kosher salt and freshly ground black pepper 118milliliters

good olive oil 3Tbsps

good olive oil, plus more for serving 57grams

thickly sliced pancetta, chopped 118milliliters

freshly grated Parmesan 2kilograms

good Italian plum tomatoes 6servings

Salt and pepper 473milliliters

chopped yellow onion (2 onions)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.