Tomato Bread Pane Al Pomodoro Recipes

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TOMATO BREAD (PANE AL POMODORO)



Tomato Bread (Pane Al Pomodoro) image

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

1 garlic clove, minced
2 tablespoons finely chopped onions
1 tablespoon olive oil (or oil from the sun-dried tomatoes)
2 1/2 teaspoons active dry yeast (18 g)
1/4 cup warm water
1 cup water, room temp
1/2 cup coarsely chopped sun-dried tomato packed in oil
3 3/4 cups unbleached all-purpose flour (500 g)
2 teaspoons salt (10 g)
1 egg white, beaten

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



Pappa Al Pomodoro image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

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 …
Aug 12, 2014 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 …
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  • 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.


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4.7/5 (9)
Total Time 1 hr 5 mins
Category Soup Recipes
Published Jan 28, 2021


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