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Music City Missy -(or anyone else), you once posted that you love Di Laurentiis bread and tomato ...
- Thread starter elaine
- Start date
music-city-missy
Well-known member
Sorry - didn't see this but here it is for next time - it's addictive!
Pappa E Pomodoro
Recipe By :
Serving Size : 8
Preparation Time:
Categories : Italian, Soup, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Tbs olive oil
4 oz bacon, chopped (or pancetta as in the
-- original recipe)
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each
-- about 5 3/4 by 3 3/4 inches), cubed
6 cups chicken broth (pref. Swanson natural
-- goodness but not the organic)
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
1 Knorr chicken bouillion cube (if needed - see note)
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
1. Heat the oil in a heavy large pot over medium heat. Add the pancetta and
saute until crisp and golden, about 5 minutes. Add the onion and saute until
tender, about 3 minutes. Add the bread and toss to coat with the pan
drippings. Saute until the bread is crisp and golden, about 5 minutes. Add
the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup
to a boil, then reduce the heat to medium-low. Cover and simmer until the
flavors blend, about 10 minutes. Taste and if you need, add all or part of
the chicken bouillon cube to give it a little more flavor (this depends on
the broth you use as well as the tomatoes which is why I recommend adding
this to kick up the flavor a little). Season soup with salt and pepper but
if you added the bouillon, wait about 5 minutes until it's dissolved well
into the soup before adding salt - between the bacon, broth and bouillon,
you won't need much if any salt.
2. Stir the mascarpone and sour cream in a small bowl to blend. Ladle the
soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and
serve.
Nutrition (calculated from recipe ingredients)Calories: 56
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 8mg
Sodium: 7mg
Potassium: 74mg
Carbohydrates: 2.7g
Fiber:
Pappa E Pomodoro
Recipe By :
Serving Size : 8
Preparation Time:
Categories : Italian, Soup, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Tbs olive oil
4 oz bacon, chopped (or pancetta as in the
-- original recipe)
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each
-- about 5 3/4 by 3 3/4 inches), cubed
6 cups chicken broth (pref. Swanson natural
-- goodness but not the organic)
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
1 Knorr chicken bouillion cube (if needed - see note)
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
1. Heat the oil in a heavy large pot over medium heat. Add the pancetta and
saute until crisp and golden, about 5 minutes. Add the onion and saute until
tender, about 3 minutes. Add the bread and toss to coat with the pan
drippings. Saute until the bread is crisp and golden, about 5 minutes. Add
the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup
to a boil, then reduce the heat to medium-low. Cover and simmer until the
flavors blend, about 10 minutes. Taste and if you need, add all or part of
the chicken bouillon cube to give it a little more flavor (this depends on
the broth you use as well as the tomatoes which is why I recommend adding
this to kick up the flavor a little). Season soup with salt and pepper but
if you added the bouillon, wait about 5 minutes until it's dissolved well
into the soup before adding salt - between the bacon, broth and bouillon,
you won't need much if any salt.
2. Stir the mascarpone and sour cream in a small bowl to blend. Ladle the
soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and
serve.
Nutrition (calculated from recipe ingredients)Calories: 56
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 8mg
Sodium: 7mg
Potassium: 74mg
Carbohydrates: 2.7g
Fiber: