Friday, January 2, 2009

Barefoot Bloggers: Pappa was a Rolling Stone Al Pomidoro

A thousand pardons. I am a few days late in getting this posted in the month of December, but it is done and thusly sent out into cyberspace. I plead guilty but insane and beg for your understanding and forgiveness.

From Back to Basics: This “is a classic Italian tomato soup that’s thickened with leftover bread”. As usual, I made some modifications to this recipe, based on the ingredients I had on hand. I didn’t have any ciabatta bread or leftover bread of any ilk for that matter, so I used good old Publix whole wheat, cubed up into pieces. Fennel? No gots. Scallions look sort of the same, but different taste and much smaller, but what the hay. Plum tomatoes? Also no gots, but I did have canned diced tomatoes and a whole, fresh tomato. I cubed that up and into the pot it went. Homemade stock? (snicker) Red wine? YES!!! We have wine. I like to cook with wine and sometimes I even put it in the food.* Fresh basil? Alas, my beautiful basil plants are gone for the winter. Dried basil it is. Other than that, I had everything needed.

This was pretty easy to make. I cubed up some more of the wheat bread to make the croutons and I sprinkled parmesan cheese in and on the soup. Messy Boy liked it, I liked it and DH hasn’t tried it yet - he just got home from work. (Update: he likes it.) The Little One and No Thank You Boy turned their noses up at it, but No Thank You Boy did like the croutons.

Many thanks to Natalie of Burned Bits for selecting this recipe. If you yourself would like to make this Pappa Al Pomidoro, you can find the recipe on the Food Network site here or in Ina Garten’s new book, Back to Basics on page 68. To join the BB community or to see what all the others did with this, please visit the the Barefoot Bloggers site.

(*props to WC Fields)

This is one serving, based on the 6 serving size noted.
Go to to analyze YOUR recipes.
The 1/2 cup olive oil is what puts it over the top in the fat category...

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