PAPPA AL POMODORO SOUP
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It's also brilliantly quick to put together - enjoy!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Bread Lunch & dinner recipes Store cupboard recipes Cheap & cheerful
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.
- Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.
- Before the garlic starts to colour, add the tomatoes and 2 tins' worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Nutrition Facts : Calories 464 calories, Fat 27.4 g fat, SaturatedFat 5.4 g saturated fat, Protein 13.3 g protein, Carbohydrate 44 g carbohydrate, Sugar 9.9 g sugar, Sodium 1.3 g salt, Fiber 3.8 g fibre
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
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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 ALLA JAMIE OLIVER
Make and share this Pappa Al Pomodoro Alla Jamie Oliver recipe from Food.com.
Provided by ShakenCake
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350°F.
- Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
- Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
- Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
- Add tinned tomatoes, fill tin with water, add that.
- Break tomatoes up with spoon, boil, then simmer for 15 minutes.
- Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
- Tear in the basil leaves and let soup sit on low heat for ten minutes.
- Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
- Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
- Remove from heat, add 6-7 tbsp olive oil.
- Serve with a little extra basil torn over the top.
Nutrition Facts : Calories 405.5, Fat 4.9, SaturatedFat 1.1, Sodium 871, Carbohydrate 79.2, Fiber 7.7, Sugar 15.6, Protein 13.1
PAPPA AL POMODORO
Provided by Michael Chiarello : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
- Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
- Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.
PAPPA AL POMODORO
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all the extra-virgin olive oil. Add a few ladles of vegetable stock and continue to stir very well. The vegetable stock helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let it reduce.
- Add the peeled plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes, making sure the pappa is dense, not soupy. Taste and season with salt and pepper. Let cool to room temperature and serve with a drizzle with the best extra-virgin olive oil you can find.
JAMIE OLIVER'S EASY QUICK SPAGHETTI
This is a lovely pasta dish from Jamie's Dinners, the Jamie Oliver recipe book. I make it when I feel like a tasty pasta but can't be bothered slavign away for ages.
Provided by carag
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes.
- Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc.
- Put all these in individual bowls.
- Add vinagar, oil, salt and pepper to taste.
- Keep tasting till you get it right!
- The pasta should be reday by now, so drain and add to bowls quickly.
- Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like.
- Note: You can use any type of pasta you like, I just choose spaghetti.
Nutrition Facts : Calories 547.8, Fat 12.3, SaturatedFat 1.8, Sodium 17, Carbohydrate 92.4, Fiber 6.4, Sugar 6.3, Protein 16.9
PAPPA AL POMODORO
Provided by Christopher Idone
Categories lunch, one pot, soups and stews, main course
Time 1h20m
Yield Four or more servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a non-reactive soup kettle over medium heat. Add the garlic and onions and cook until they are wilted.
- Chop the tomatoes and add to the kettle with their reserved juices. Add the marjoram, stock, salt and pepper and cook at a simmer for 10 minutes.
- Break the bread into the tomato mixture. When the bread has been softened by the liquid, continue to cook for two minutes. Remove the kettle from the heat, cover partially and allow to cool for one hour. Serve in soup plates with grated Parmesan cheese.
AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO
Make and share this Audrey Hepburn's Favorite Spaghetti Al Pomodoro recipe from Food.com.
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
- Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
- Add 1/2 of the bunch of basil with leaves left whole.
- Add a long drizzle of olive oil.
- Simmer on low for 45 minutes.
- Turn off heat and let it rest at least 15 minutes.
- Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
- Place pasta on large serving bowl or plate.
- Pour sauce over.
- Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.
JAMIE OLIVER GRANOLA
This is a very simple, quick and delicious granola. It comes from Jamie's Food Revolution. I highly recommend it.
Provided by LumpyPumpy
Categories Breakfast
Time 35m
Yield 5 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Put your dry granola ingredients including coconut and cinnamon, except for the dried fruit on a sheet pan. Stir well and smooth out. Mix maple syrup, olive oil and vanilla in a small bowl. Drizzle over granola and stir.
- Place in the preheated oven for 25 to 30 minutes. Stir every 5 minutes take the granola out, stir it, and then smooth it down with a wooden spoon and return to the oven. Be very careful not to burn it.
- While it is roasting chop up any large dried fruit. When the granola is nice and golden, remove it from the oven and add the dried fruit.
- Once it is cooled, store in sealed container. It will last up to 2 weeks.
Nutrition Facts : Calories 638.6, Fat 34.8, SaturatedFat 10.4, Sodium 184.7, Carbohydrate 78.8, Fiber 11.8, Sugar 13.4, Protein 11.3
PAPPA AL POMODORO
Provided by Marian Burros
Categories weekday, soups and stews, appetizer, main course
Time 1h
Yield 5 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large pot, and saute the garlic for about 30 seconds, just until it colors. Do not let it burn.
- Add the tomatoes, and cook over medium-high heat, stirring occasionally, for 10 to 15 minutes, until the mixture thickens.
- Add the bread and stock, and cook slowly for 30 minutes longer. The mixture should be lumpy and thick.
- Add the basil, remove from the heat and allow to sit for at least 10 minutes. Season with salt and pepper.
- Serve warm in winter and at room temperature in summer. Pour the soup into bowls, and top with additional oil, if desired.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 851 milligrams, Sugar 7 grams, TransFat 0 grams
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BREAD & TOMATO SOUP (PAPPA AL POMODORO) - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 50 minsCategory StartersCalories 516 per serving
- Preheat the oven to 180ºC/350ºF/gas 4.Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks.Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves.
- Drizzle with extra virgin olive oil, sprinkle with sea salt and black pepper, toss to coat, then roast for 20 minutes to intensify the flavour.Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.
- Bring to the boil, then reduce to a simmer for 15 minutes.Tear in the bread up, mix well and season to taste.
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