Welcome in the New Year with Pappa al Pomodoro

Pappa al Pomodoro

As my final recipe for 2008 I leave you with Ina Garten's version of the classic Tuscan soup pappa al pomodoro, a hearty tomato/bread soup. This is perfect in so many ways to end 2008.

As part of my continued saga of being part of the illustrious group the Barefoot Bloggers . I am rolling up my shirt sleeves and cooking up this soup as my final tribute to 2008 with one of my idols the Barefoot Contessa and all the other wonderful members of this close knit group. We're cooks and bakers with a love for all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. Because of the holidays we were given a little leeway. As you can tell I have been making all things Ina as of late!!!!



Not only is this our final challenge and a great way to end the year but it is also featured in a cookbook I received from The Boy at Christmas. The recipe can be found on page 68 of Ina's latest venture Back to Basics. Pappa al Pomodoro was chosen by Natalie of Burned Bits.

"Half-soup and half-sauce, pappa al pomodoro is little more than ripe tomatoes, olive oil, and day-old bread. Think of this Tuscan staple as a warm, spoonable tomato-bread salad, or perhaps a savory, sexed-up porridge, if your imagination will stretch that far. It’s just the thing for a gusty, blustery night at the cusp of winter", says Molly of Orangette. In Tuscan kitchens of the past this soup was very much a homey dish, a tasty summer way to use up leftover bread that no decent housewife would have dreamed of serving to a guest. Now it's on the menus of Florence's trendier restaurants.

You want to use a dense, crusty bread, then let it get stale for two days which isn't suggested in this recipe but is recommended.

This recipe brings a taste of summer to your dining in mid winter. If you are "down under" or want to try making this again in the summer months use 5 pounds of fresh garden picked tomatoes instead of the canned. Bring a medium saucepan of water to a boil over high heat. Score a large “X” on the underside of half of the tomatoes, just breaking the skin. Gently ease them, one at a time, into the boiling water. Within 15 or so seconds, the skin should begin to curl back in sheets from the center of the “X.” When this occurs, remove the tomatoes from the water with a slotted spoon, and place them on a cutting board. Peel them; the skin should slip away easily. Trim them, as well as the unpeeled tomatoes, of any blemishes or under-ripe areas; core them; and coarsely chop them into ¼-inch bits, taking care not to lose any juice. Scoop the tomatoes and their juices into a bowl, and set it aside.

Expect your guests to want seconds!!!!!!!!!!!!!!!!!! Once again I wish you all a safe and happy New year. I cherish the time I have spent with each and every one of you in 2008. We know that 2009 will rock!!!!!!

happy new year, prost Neujahr, kali chronia , nav varsh ki subhkamna, boldog új évet, felice anno nuovo, gelukkige nuwejaar, bon any nou, bonne année, selamat tahun baru, feliz año nuevo,

**Pappa al Pomodoro**

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 T good olive oil, plus more for serving
Salt and pepper

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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.