Wednesday, November 28, 2012

Sunday Best Pappa Al Pomodoro

Serves 6
Prep Time: about an hour and 30 minutes

1/2 cup extra virgin olive oil
1 large yellow onion, peeled and finely diced, about 1 ½ cups
2 medium carrots, peeled, trimmed and chopped, about 1 cup
1 fennel bulb, tops trimmed, cored and thinly sliced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
3 cups ciabatta, crusts removed and cut into 1-inch pieces
2 (28-ounce) cans San Marzano plum tomatoes
4 cups good quality chicken stock
1/2 cup dry red wine
1 cup chopped fresh basil
1 tablespoon sea salt
1 ½ tablespoons freshly ground black pepper
2 ounces Parmesan cheese, grated, about 1/2 cup


Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, fennel, and garlic and cook about 10 minutes, or until tender. Add the ciabatta and cook for 5 more minutes.

Place the plum tomatoes into the bowl of a food processor and pulse until coarsely chopped.

Add the tomatoes to the stockpot, with the chicken stock, dry red wine, basil, salt and pepper. Bring the soup to a boil, lower the heat to simmer, and cook with lid allowing some heat to escape for 45 minutes.

Ladle into bowls and garnish with shaved parm and a few basil leaves if desired.

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