Classic Comfort, Tuscan-Style - Pantry Pappa al Pomodoro

Pappa al Pomodoro is a thick Tuscan soup that incorporates cubes of day-old crusty Bread with fresh Tomatoes resulting in an incredibly hearty and satisfying meal. The first time I tried this dish was back in 1999 while traveling with my mom Italy. We dined at a restaurant in Florence called Il Latini. With its traditional Tuscan menu including Bistecca (giant chops of grilled T-Bone Steak), delicious, towering plates of paper-thin Prosciutto, and bottles of Chianti on each table that they'd sell to you by the inch, Il Latini made an impression on me. Among the many dishes we tried, Pappa al Pomodoro stood out because of its bright and delicious tomato flavor and overall simplicity. 

Pappa al Pomodoro, Photo: NK

Now if you were to ask my mom about my impressions of our amazing Northern Italian adventure, she'd tell you I spent most of my time whining about missing my then-boyfriend and being a general pill. Looking back, I can't rightly disagree. But what my mom didn't realize was that even to this crabby teenager, our trip to Italy was a pivotal moment. The sheer magic of the country was, from then on, etched on my soul. The next leg of our trip brought us to Venice where I remember being even more awestruck. It seemed to me like a postcard come alive.  

Pappa al Pomodoro is as easy as it is delicious. Traditionally prepared with ripe, fresh Tomatoes, it comes together fairly quickly. In winter, when truly ripe Tomatoes are very hard to come by, I like to use Whole Peeled San Marzano Tomatoes in the can. This is a little trick I apply to many Fresh Tomato recipes.  

I think I was in the mood for this Soup because my family has been discussing a possible Italy trip. Very exciting - I'll keep you posted! For today's dinner, I adapted both the Mario  Batali version of this recipe and that of his former sous chef, Anne Burrell, taking my favorite aspects from each. The result was delicious, comforting, and very filling! Enjoy and Buon Appetito! 

Pantry Pappa al Pomodoro (Tuscan Tomato & Bread Soup)
Adapted from Mario Batali and Anne Burrell
Serves 4  

Ingredients:
3 Tablespoons Olive Oil
3 large Garlic Cloves, crushed and finely chopped
1 small Sweet Onion such as Maui or Vidalia, chopped

3/4 Lb dense, crusty 1-2 Day-Old Italian Bread (I prefer the seeded braided loaf), crusts mostly removed, thickly sliced then diced into 1 inch chunks (about 4 cups)

28 Ounce Can Whole Peeled Tomatoes, preferably San Marzano 
2 Cups Tomato Juice, divided

Photo: NK 

1 Cup Water
Pinch of Kosher Salt (optional)

1/2 teaspoon freshly ground Black Pepper or more to taste

Pinch Crushed Red Pepper Flakes 

12 Basil Leaves, 8 cut into a chiffonade, 4 reserved for garnish (Tune in to next week's post for a great use for all that leftover Basil!)

Grated Parmigiano-Reggiano, optional, for serving 



Method:
Prepare and chop Bread if you have not already. Set aside.

Set a colander over a large bowl and pour in the contents of the Can of Whole Peeled Tomatoes, taking care to reserve most of the juice. Remove the bowl and set aside. 
Rinse Tomatoes under cold water and remove to a large cutting surface. The Tomatoes will release a lot of liquid once cut so take care to place them on a large surface. Roughly chop the Tomatoes and return them to the colander. Rinse again under cold water, shaking, until most of the seeds have been washed away. Allow to drain in the sink until ready to use. 

Coat a large, deep skillet with the Olive Oil and heat over medium heat until hot but not smoking.  Add the Onion and Garlic and saute, stirring frequently, for about 4 minutes until Onion begins to become translucent. Add Chopped Tomatoes and their Reserved Juice. Bring to a boil. Next add 1 Cup of Tomato Juice and 1 Cup of Water. Lower the heat to a simmer and let Tomato mixture cook for 5 to 7 minutes until the Tomatoes begin to break down. 

Next, add the Bread Chunks and the remaining Cup of Tomato Juice. Stir. Continue simmering a few minutes longer until the Bread has soaked up as much liquid as possible. Stir in the Basil Chiffonade and sprinkle on a healthy dose of Black Pepper and an optional pinch of Crushed Red Pepper. Let soup simmer an additional 10 minutes, stirring occasionally. Taste for seasoning and add a pinch of Kosher Salt if desired.

To serve, transfer the Soup into warmed soup bowls. Garnish each with a Basil Leaf and a sprinkle of Parmigiano Reggiano.

Roughly Cubed bread, Photo: NK 

Incorporating the Bread into the Tomato Mixture, Photo: NK

Allow the Bread to Soak Up Tomato, Photo: NK

 
To serve, garnish with Basil and an optional sprinkle of Parmigiano or drizzle of Olive Oil:  

Pappa al Pomodoro, Photo: NK

Turkey Piccata & Pinot Grigio - An Elegant Budget Pairing

The Wine Lover's Cookbook, Photo: NK

When you think about a dinner with wine pairings, wallet-friendly is not usually the first thing that comes to mind. We've done food and wine match-ups on NK before (check out the last one HERE), but today, we're doing one with an eye towards budget. Who says elegant and delicious has to equal super expensive? You can create a top-notch, company-ready meal with wine without spending an arm and a leg. We'll be adapting an innovative take on Turkey Piccata found in Sid Goldstein's, The Wine Lover's Cookbook. The book was gifted to me by my thoughtful friend, Missy, who, as with all things, has been incredibly supportive of my cooking and blogging obsession. She's also undoubtedly noticed my love affair with wine!

I highly recommend this cookbook for its exhaustive yet simple presentations on various wine types and styles, explained straightforwardly alongside comprehensive lists of the "base" and "bridge" ingredients that pair best with each varietal. The result is a book that makes it easy to create fantastic food and wine pairings. Also, to save you the guesswork, every different chapter also offers multiple recipes that pair with the type of wine highlighted in each. 

Turkey doesn't get much attention here on NK, so I figured I'd give the bird a chance, and it didn't hurt that Goldstein's recipe looked positively elegant. I, for one, tend to forget that Turkey really is a great option when you are looking for a healthy, budget friendly protein. Take this recipe for a spin and I hope you'll find the results are, indeed, fantastic. Even better, this dish is done in a flash - 25 to 30 minutes should cover all the chopping, prep and cooking. Trust me, you can't mess this up. 

It doesn't look too shabby either:

Turkey Piccata with Mustard-Lime Sauce Garnished with Fresh Thyme, Photo:NK

Before we fire up our burners, here are your Recipe Pointers and of course, your Pairing.

Recipe Pointers: 
Today's dish comes together quickly, so it is important that you chop and prep everything in advance: prepare the Spice mix and dust it on the Turkey Cutlets, premix the Wine, Mustard, Worcestershire, Lime and Caper mixture, and only then, turn on the stove. From there, you'll be all ready to serve dinner in only about 5 or 7 minutes.  

This recipe calls for wine in it as well as with it. You are more than welcome to use an even cheaper bottle for cooking, though you can certainly use part of the pairing bottle as the dish only calls for a third of a cup. 

Kris 2011 Pinot Grigio delle Venezie, Photo: NK

Now for our Wine Pairing:
As Goldstein's book will tell you, this dinner's best pairing is a nice Sauvignon Blanc, yet because of the piquant, citrusy character of our Turkey dish, it is also a natural match for a boisterous Pinot Grigio. The recipe will pick up some of the herbaceous aromas of Citrus, Thyme, and other fresh herb aromas often found in the Pinot Grigio varietal. I opted to serve Pinot because it's what I had on hand, and I happen to really enjoy the budget bottle I am about to recommend. 


Our Pinot Grigio Recommendation:
I often purchase Kris Pinot Grigio because it is a great, widely available, value bottle. As noted by Food and Wine's critic, Ray Isle, Kris Pinot Grigio offers more "personality" and I think, complexity, than other bottles in its similar price range.  

Kris Pinot Grigio retails for 13 to 14 dollars but you can also find it on sale as well. 

Our adaptation of Goldstein's Piccata includes more fresh herbs rather than dried. My thinking was that fresh herbs would more effectively draw out the wine's character while adding extra personality to the dish. I also incorporated a bit more wine and spice in the recipe itself. Our version of Turkey Piccata should still be acceptable for spice-sensitive palates nonetheless. Now, off we go:

Turkey Piccata with Mustard-Lime Sauce
Recipe adapted from Sid Goldstein's The Wine Lover's Cookbook
Serves 2

Ingredients: 
1 teaspoon Dried Basil
1.5 teaspoons chopped Fresh Tarragon
1 teaspoon Fresh Thyme Leaves
1/2 teaspoon dried Rosemary, crumbled
1/8 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 Heaping Tablespoon All-Purpose Flour
1 Lb Turkey Breast Slices, pounded to a similar thickness, if necessary
2 Tablespoons Olive Oil
2 Tablespoons Chopped Shallots
2.5 Tablespoons Fresh-Squeezed Lime Juice
1/3 Cup White Wine + 3 Tablespoons, divided
2 teaspoons Dijon Mustard or Hot, Sweet Grain Mustard
1/4 teaspoon Worcestershire Sauce 
9 Drops Tabasco Sauce 
1 1/2 Tablespoons Capers, drained

Ingredients, Photo: NK 

Method:
In a small bowl, mix Basil, Tarragon, Thyme, Rosemary, Salt, Pepper, and Flour. Mix well.

Place Turkey on waxed paper, parchment, or another surface and dust the Spice and Flour mix on both sides of the cutlets. 

In another small bowl, mix the 1/3 cup of Wine, Dijon Mustard, Lime Juice, Worcestershire, Tabasco and Capers. Mix well. 

In a very large non-stick saute pan, heat the Olive Oil over medium-high heat.  Add Shallots and Turkey Cutlets and cook for about 2 minutes before turning. 

Add the Lime Juice, Wine and Caper Mixture to the pot and continue to saute for another 2 to 3 minutes. Remove Turkey to a plate and tent with foil to keep warm. 

Deglaze the pan with 3 Tablespoons of White Wine, scraping the bottom and mixing. Simmer the sauce for an additional two minutes so that it can reduce a bit more. 

To serve, plate the Turkey Slices and top with Pan Sauce. Garnish with Fresh Thyme and Lime slices. Don't forget to serve that lovely wine. 

Enjoy!
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How To - Festive Cranberry Centerpiece

Happy Holidays to all, and for those who celebrate, Merry Christmas! Chances are, you're spending this weekend like we are - decking the halls and prepping for your holiday feast.

My Mom-in-Law's Beautiful Cranberry Centerpiece, Photo: NK 

If you are being hosted rather than hosting, check out this winning no-cook hors d'oeuvre idea that comes together quickly HERE. As you know by now, we'll be hosting our annual multi-course Italian Feast of the 7 Fishes. It's looking like we are actually going to make only 6, to be sure our small group of guests has room for dessert. Good luck with all your prepping, and we wish you and yours a joyous holiday and happy New Year! Tune in next time for the full report from our Christmas Eve Feast - including wine pairings and prep tips.  I'll leave you today with an ingenious and easy idea if you're looking for some last minute festive decor that won' t break the bank. All you need to make our beautiful Holiday Centerpiece is:

1-2 packages fresh Cranberries

Water

Candles

A decorative Bowl

To Assemble: 

Simply place your Candles in the Bowl, and arrange Cranberries to your desired height around them. Place the Bowl where you would like it to be displayed, and fill with Water slowly, using a watering can. 

Special thanks to my mom-in-law for this great idea! 

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Back To My Roots - Pasta con Cavolfiore

Conchiglie con Cavolfiore, Simple, Fast and Satisfying, Photo: NK

I grew up as an only child.  While I'm very lucky to have an amazing half brother and half sister, I never lived with them, and I am the sole child of my mom and dad. My mom's an only child herself, and my dad had just one sibling. What am I getting at? I grew up feeling like my family was small. 

But that's really not the truth, as I was reminded the other day at my cousin's lovely wedding on Long Island. My immediate family may be pretty compact, but I think I never really realized how large my extended family is until they were all in one big room together. Our numbers are thanks in part to my maternal grandfather's prolific siblings and all their children and grandchildren - one of whom is my cousin Laura, the beautiful bride we had gathered to celebrate that day. 

My Pop Pop was one of 6 children born to Sicilian Immigrants who originally settled in the Lower East Side of Manhattan before hopping the East River to Brooklyn and Queens. This recent wedding, filled with people that I don't see nearly enough of, definitely brought back warm memories of my departed grandpa, and I left what was a fantastic evening feeling really invigorated. I had people! Lots of them. And we all had such fun together.

The next day, on a bit of a family-togetherness high, I was struck by the overwhelming urge to cook something to celebrate my Italian heritage. Ok, this happens a lot - but I wanted it to be something to honor my grandpa, my spicy Sicilian bloodline, and our family's proud peasant beginnings three generations removed. Ours is in no way a unique American story, but something to be celebrated nonetheless.  

Photo: NK 

I decided on one of the many simple dishes that can be found in Italy - Pasta con Cavolfiore, aka: Pasta with Cauliflower. I know, I know - it doesn't sound terribly exciting, but you'll be surprised at how its classic, clean flavor, beautifully understated, is actually quite satisfying. This dish also takes me back to growing up and to my mom's cooking. She is superb in the kitchen, but as a kid, with the exception of meatballs once in a while, dinner was nearly always Pasta with a Vegetable. Pasta with Broccoli, Pasta with Cauliflower, and on, and on. This type of largely vegetarian low-cost eating was probably a function of our less than ideal financial circumstances back then, but I didn't know the difference. I didn't feel like I was missing anything  - because I wasn't. This is the type of food that The Greatest Generation was reared on - simple, healthy, and cheap. 

My great Aunt Mae makes a to-die-for version of Pasta with Cauliflower. She serves hers with toasted breadcrumbs on top after painstakingly trimming the Cauliflower florets into perfectly uniform bits. Pasta con Cavolfiore actually originated on the Southern Italian mainland, but it is very popular in Sicily. Here, we'll be using Conchiglie, or Shell Shaped Pasta. Please don't be scared off by the Anchovies in this recipe. They totally melt and disappear into the oil providing a non-fishy, subtle flavor that works so well in this and many dishes. Husband (the Anchovy-hater) had no idea. Buon Appetito!

NK's Conchiglie con Cavolfiore 

Serves 2-3

Cooks Note: Be sure to chop & prepare all ingredients before you start to cook

Ingredients:
1 large Head of Cauliflower

1/2 Lb of Shell Shaped Pasta, size is your choice

Salt 

Pepper 

1/4 Cup finely chopped Italian Parsley (or optionally, toasted fresh grated Breadcrumb)

3 small Garlic Cloves, very thinly sliced

5 Anchovy Fillets packed in Oil 

Fine Quality Olive Oil (about 2 Tablespoons plus more for drizzling)

1 teaspoon Crushed Red Pepper (or 1 teaspoon dried Red Chile chopped into small bits)

Method:

Remove the Cauliflower base and allow the Cauliflower head to separate into bite-sized Florets. Pick apart Cauliflower with your hands to help it along, and finally, give it a quick rough chop to achieve a uniform size so the Cauliflower cooks evenly.

Boil water in a medium sauce pan with a good amount of Salt. Add Cauliflower Florets and cook them several minutes until they are tender but not mushy. About 4 minutes should do it. The final texture is really up to you. I generally enjoy my veggies more al dente than the next guy. Once finished, drain the Cauliflower through a colander set atop or inside a large heatproof bowl. You'll want to reserve all of your boiling liquid. Set Cauliflower Florets aside and return liquid to the sauce pan or larger pan to boil your Pasta. Add extra water if needed. Return Liquid to a boil and cook your Pasta Shells as directed on the box until Pasta is done. Remember, al dente is always best!

While Pasta is cooking, set a large skillet over a a medium-low flame. Pour in about 2 Tablespoons of Olive Oil, the Garlic, and the Crushed Red Pepper. Take care not to burn the Crushed Red Pepper or Garlic, and stir everything occasionally until the Garlic becomes slightly golden. Next, add the Anchovies. Allow them to melt into the oil. This should take 3 or 4 minutes. Feel free to stir a bit to help them along. Once Anchovies have dissolved, add the drained Cauliflower Florets into the skillet. Toss everything to combine. Lower the flame to the lowest possible setting while your pasta finishes cooking. 

Once Pasta is ready, drain it in a colander reserving about a 1/2 cup of Pasta Water. Pour drained Pasta into the Cauliflower skillet and toss. Add a couple of Tablespoons of Pasta Water and turn the flame back up to medium. Cook a bit longer until the liquid boils away and thickens. Stir in Parsley and toss. Turn off the flame. Season carefully with Salt (remember that Anchovies can be salty already) and liberally with Black Pepper. Drizzle with good quality Olive Oil. Lastly, feel free to add additional Crushed Red Pepper if you like. Serve and enjoy!  

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