Pappa Al Pomodoro Soup
Ingredients:
1/3 cup extra virgin olive oil, plus more for drizzling over finished bowls
1 tablespoon minced garlic
3 pounds fresh ripe tomatoes, seeded and chopped (or an equal amount of a good-quality canned whole tomato, about 48 ounces/6 cups or more if using canned)
½ cup roughly torn or chopped fresh basil
¼ teaspoon freshly ground black pepper
1 teaspoon salt
4½ cups Brodo (see recipe below)
1 pound of really dense bread such as a French country loaf or a rustic Italian loaf, crusts removed and cut into one inch cubes
Grated Parmesano Reggiano to serve over each bowl
Instructions:
In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt.
Add the brodo, bring up to hot and cook just a few minutes longer. Add the bread, stir and cover. Cook ten minutes covered over very low heat.
Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.
Note: Prep time listed in this recipe does not include the time required to make the brodo. Chicken stock may be substituted for the brodo if necessary.
--------------------------
Brodo is Italian for ‘broth’ and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks that are used in many other Italian soup recipes.
Brodo is typically made from a mixture of raw meat, bones and trimmings from beef and poultry. For the poultry – traditionally, using fowl instead of hens is preferred because it gives the brodo a unique taste. However almost any poultry can be used including fryers, but whole roasters are not recommended.
Brodo can be used in a variety of Italian recipes that call for chicken stock including peasant soups like the Pappa al Pomodoro recipe above, or the classic Pasta e Fagioli.
Ingredients:
3 pounds chopped veal or beef bones (or a combination), plus any leftover scraps including fat and gristle
1 boiling foul including giblets
1 large carrot, peeled and chopped
1 large leek, green top removed, cleaned of sand and cut up
1 large onion, peeled and chopped
1 stalk celery chopped
Green leafy ends cut from the tops of the head of celery
3 good sized stalks of parsley including stems
1 bay leaf
1 good sized sprig of thyme
1 large tomato cut in half and seeded
1 large clove garlic peeled and smashed
4 black whole peppercorns
1 teaspoon Kosher salt
Instructions:
Put everything into a large stock pot and cover with water. Slowly bring to a boil, skimming off any scum that floats to the top. Lower heat to a really low simmer and cook for four hours uncovered.
Once done, strain and cool, discarding solids. When completely cool, remove fat and discard. Use immediately or freeze in zipper seal bags. Reboil when ready to use.
Ingredients:
1/3 cup extra virgin olive oil, plus more for drizzling over finished bowls
1 tablespoon minced garlic
3 pounds fresh ripe tomatoes, seeded and chopped (or an equal amount of a good-quality canned whole tomato, about 48 ounces/6 cups or more if using canned)
½ cup roughly torn or chopped fresh basil
¼ teaspoon freshly ground black pepper
1 teaspoon salt
4½ cups Brodo (see recipe below)
1 pound of really dense bread such as a French country loaf or a rustic Italian loaf, crusts removed and cut into one inch cubes
Grated Parmesano Reggiano to serve over each bowl
Instructions:
In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt.
Add the brodo, bring up to hot and cook just a few minutes longer. Add the bread, stir and cover. Cook ten minutes covered over very low heat.
Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.
Note: Prep time listed in this recipe does not include the time required to make the brodo. Chicken stock may be substituted for the brodo if necessary.
--------------------------
Brodo is Italian for ‘broth’ and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks that are used in many other Italian soup recipes.
Brodo is typically made from a mixture of raw meat, bones and trimmings from beef and poultry. For the poultry – traditionally, using fowl instead of hens is preferred because it gives the brodo a unique taste. However almost any poultry can be used including fryers, but whole roasters are not recommended.
Brodo can be used in a variety of Italian recipes that call for chicken stock including peasant soups like the Pappa al Pomodoro recipe above, or the classic Pasta e Fagioli.
Ingredients:
3 pounds chopped veal or beef bones (or a combination), plus any leftover scraps including fat and gristle
1 boiling foul including giblets
1 large carrot, peeled and chopped
1 large leek, green top removed, cleaned of sand and cut up
1 large onion, peeled and chopped
1 stalk celery chopped
Green leafy ends cut from the tops of the head of celery
3 good sized stalks of parsley including stems
1 bay leaf
1 good sized sprig of thyme
1 large tomato cut in half and seeded
1 large clove garlic peeled and smashed
4 black whole peppercorns
1 teaspoon Kosher salt
Instructions:
Put everything into a large stock pot and cover with water. Slowly bring to a boil, skimming off any scum that floats to the top. Lower heat to a really low simmer and cook for four hours uncovered.
Once done, strain and cool, discarding solids. When completely cool, remove fat and discard. Use immediately or freeze in zipper seal bags. Reboil when ready to use.
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