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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cream of Tomato Soup with Pancetta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cream of Tomato Soup with Pancetta Empty Cream of Tomato Soup with Pancetta

    Post by Lobo Mon 08 Feb 2016, 8:34 pm

    Cream of Tomato Soup with Pancetta Img86l
    Cream of Tomato Soup with Pancetta
    Cream of Tomato Soup with Pancetta Translucent
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    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 4
    For pureeing, use a food mill with a somewhat coarse disk to strain the tomato skins and seeds while retaining the texture of the rice.






    • 158

    Ingredients:


    • 4 thin slices pancetta, chopped
    • 2 Tbs. olive oil, plus more for brushing
    • 3 garlic cloves, chopped
    • 1 onion, chopped
    • 3 1/4 lb. tomatoes, quartered
    • 1/2 tsp. sugar
    • 1/2 tsp. red pepper flakes
    • 1 Tbs. finely chopped fresh marjoram
    • 1/4 cup Arborio rice
    • 1/4 cup heavy cream
    • Salt and freshly ground pepper, to taste
    • 4 baguette slices
    • 1/4 cup crumbled Gorgonzola cheese

    Cream of Tomato Soup with Pancetta Wine-pairing-icon-red

    Wine Pairing

    This pairs well with soft, medium-bodied rosé wines from our Wine Club.

    Directions:

    In a large pot over medium heat, fry the pancetta in the olive oil until crisp, about 3 minutes. Remove with a slotted spoon. Set aside.

    Reduce the heat to low. Add the garlic and onion and sauté until translucent, about 3 minutes. Add the tomatoes, sugar, red pepper flakes and marjoram. Bring to a simmer and add the rice. To provide enough liquid for cooking the rice, add 1 to 2 cups water, depending on the juiciness of the tomatoes. Cook until the rice is tender, about 20 minutes.

    Place a food mill over another large pot. Transfer the soup to the food mill and puree. Reheat over low heat and stir in the cream. Season with salt and pepper.

    Preheat a broiler. Brush the baguette slices with olive oil and top each with 1 Tbs. of the Gorgonzola. Broil until the cheese bubbles. Top each with some of the pancetta. Ladle the soup into warmed bowls and serve each with a Gorgonzola and pancetta-topped baguette slice. Serves 4.

    Adapted from Williams-Sonoma TASTE Magazine, Garden Varieties, by Sara Deseran (Fall 2001).
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