TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS
Another Giada De Laurentiis recipe from her family dinners cookbook. This soup is heavenly, I was stunned at all of the amazing flavors it has in it. This is a must try!
Provided by HeidiSue
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large, heavy pot over medium flame.
- 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 cubes and toss to coat with the pan drippings.
- Saute until the bread cubes are golden, about 5 minutes.
- Add the broth, tomatoes, basil, oregano, and red pepper flakes.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Simmer uncovered until the flavors blend, about 10 minutes.
- Season the soup to taste with salt and pepper.
- In a small bowl, stir together the mascarpone and sour cream until blended.
- Ladle the soup into bowls.
- Spoon a dollop of the mascarpone mixture onto each serving and serve.
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 4.2, Sodium 470.6, Carbohydrate 21.5, Fiber 3.3, Sugar 6.7, Protein 7.8
PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP
This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. 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 a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
- Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
- MEANWHILE: Preheat oven to 375°F.
- TOPPING:.
- In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
- On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
- Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
- Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
- *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
- Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
- Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
- Freezes well.
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
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