TOMATO BREAD (PANE AL POMODORO)
Make and share this Tomato Bread (Pane Al Pomodoro) recipe from Food.com.
Provided by khah3765
Categories Yeast Breads
Time 4h40m
Yield 1 round loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
- Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
- Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
- Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
- Punch the dough down on a floured surface and knead briefly.
- Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
- Preheat oven to 425°F.
- Make 3 parallel slashes on the top of the loaf and brush with egg white.
- Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
- Turn heat down to 375°F and bake 25 to 30 minutes more.
- Cool completely on a rack.
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.
More about "tomato bread pane al pomodoro recipes"
TOMATO AND BREAD SOUP (PAPPA AL POMODORO) - SIMPLY RECIPES
From simplyrecipes.com
- Sauté onions, garlic: Heat 2 Tbsp olive oil on medium heat in a 5 to 6-quart thick-bottomed pot. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes.
- Add tomatoes, stock, bay leaves, oregano, then simmer: Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. Discard any hard stem ends or stray tomato skins.
- Toast croutons on stovetop: Heat 2 Tbsp olive oil in a sauté pan on medium heat. Once the oil is hot, add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer.
- Add croutons to soup: Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes. Turn off the heat and cover the pan.
- Purée: Remove the bay leaves. Use an immersion blender or upright blender to roughly purée the soup (about half of the soup, leave some chunky bits). Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
PAPPA AL POMODORO (BREAD AND TOMATO SOUP) - A …
From afamilyfeast.com
- 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.
PAPPA AL POMODORO RECIPE | TUSCAN TOMATO BREAD SOUP
From recipesfromitaly.com
4.7/5 (9)Total Time 1 hr 5 minsCategory Soup RecipesPublished Jan 28, 2021
PAPPA AL POMODORO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TUSCAN PAPPA AL POMODORO RECIPE - TASTING TABLE
From tastingtable.com
PAPPA AL POMODORO A TUSCAN TOMATO BREAD SOUP …
From allourway.com
PAPPA AL POMODORO (ITALIAN BREAD SOUP) - INSIDE THE …
From insidetherustickitchen.com
TOMATO-GARLIC BREAD - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
PAPPA AL POMODORO (TUSCAN BREAD & TOMATO SOUP)
From italianrecipebook.com
PAPPA AL POMODORO - VINCENZO'S PLATE
From vincenzosplate.com
TUSCAN PAPPA AL POMODORO (TOMATO AND BREAD SOUP) …
From seriouseats.com
PAPPA AL POMODORO ~ TUSCAN TOMATO, BREAD AND HERB …
From organictuscany.org
PAPPA AL POMODORO | THE MEDITERRANEAN DISH
From themediterraneandish.com
AUTHENTIC ITALIAN BRUSCHETTA AL POMODORO RECIPE
From eatingarounditaly.com
PAPPA AL POMODORO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BREAD & TOMATO SOUP | BREAD RECIPES | JAMIE OLIVER …
From jamieoliver.com
PAPPA AL POMODORO - AUTHENTIC TUSCAN RECIPE - 196 …
From 196flavors.com
25+ AUTHENTIC ITALIAN TOMATO BREAD SALAD RECIPES FOR LIGHT DINING
From chefsbliss.com
PAPPA AL POMODORO (AUTHENTIC ITALIAN TOMATO & BREAD …
From savoringitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love