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4 thin slices pancetta, chopped
2 tablespoons olive oil plus more for brushing
3 garlic cloves, chopped
1 onion, chopped
3 1/4 pounds tomatoes, quartered
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1 tablespoon finely-chopped fresh marjoram
1/4 cup Arborio rice
1/4 cup heavy cream
salt to taste
freshly ground black pepper to taste
4 baguette slices
1/4 cup crumbled Gorgonzola cheese
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 tablespoon 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.
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Italian Cream Of Tomato Soup With Pancetta
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Category: Recipes
Prep Time: Cook Time: Total Time:
4 thin slices pancetta, chopped
2 tablespoons olive oil plus more for brushing
3 garlic cloves, chopped
1 onion, chopped
3 1/4 pounds tomatoes, quartered
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1 tablespoon finely-chopped fresh marjoram
1/4 cup Arborio rice
1/4 cup heavy cream
salt to taste
freshly ground black pepper to taste
4 baguette slices
1/4 cup crumbled Gorgonzola cheese
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 tablespoon 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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