Best 6 Pappa Al Pomodoro Lidia Recipes

PAPPA AL POMODORO

Steps:

• Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.
• Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.
• Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.
• To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.

PAPPA AL POMODORO

Steps:

• Cut bread into large chunks. If any of the center is soft, discard it.
• Cut tomatoes in half. Squeeze out the seeds and discard. Cut tomatoes into large chunks.
• Heat oil in a large pot and saute garlic until it begins to brown.
• Stir in the tomatoes and cook for about 5 minutes, until they soften.
• Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
• Shred basil and stir in along with the pepper. Allow mixture to stand for about 15 minutes or longer. Serve lukewarm or at room temperature. If desired, serve with grated Parmigiano, about one tablespoon a serving.

PAPPA AL POMODORO

Steps:

• 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.

PAPPA AL POMODORO

Steps:

• Wash leeks thoroughly and set aside. Scald tomatoes briefly in boiling water; let cool, then slip off skins with a knife. Cut tomatoes in half crosswise; seed by squeezing over a strainer set in a bowl to collect juice. Cut tomatoes into chunks; set tomatoes and juice aside.
• In a small non-reactive stockpot, heat 2 tablespoons olive oil over medium-low heat. Add garlic and leeks; cook, stirring occasionally, until translucent, 5 to 7 minutes. Increase heat to medium high and add tomatoes and juice. Simmer, stirring occasionally, until tomatoes are somewhat broken down and very juicy, 15 to 20 minutes.
• Add bread; cook, stirring and breaking up the bread with a wooden spoon until liquid is absorbed, about 5 minutes. Stir in the salt and pepper. Remove from heat and let stand to come to room temperature. Just before serving, stir in the torn basil. Drizzle each serving with extra-virgin olive oil, if desired.

PAPPA AL POMODORO

Steps:

• Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds. Coarsely chop the tomatoes, removing the cores. Place in a food processor and process to a finely chopped but not a pureed consistency.
• Heat half the oil in a large saucepan or skillet. Add the onion and cook until soft but not brown. Stir in the garlic, saute briefly, then add the tomatoes. Cook about 10 minutes, until the tomatoes have softened and are thick.
• Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture. Mix, then add the basil and season to taste with salt and pepper. The mixture should be thick.
• Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.

PAPPA AL POMODORO

Steps:

• Finely chop onion and mince garlic. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.
• While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups. Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes. Season soup with salt and pepper.