Caprese Risotto

IMG_0975.jpg

You know risotto, right? That creamy Italian rice dish, usually cooked with a splash of wine? And you also know Caprese salad, the traditional Italian salad consisting of just tomatoes, mozzarella, and basil? (I gave you a nice preface to today’s recipe by sharing the recipe for Insalata Caprese Tradizionale last month on the blog.) Do you know what happens when you combine these two ideas into one dish?

You get a delicious creamy, rice dish with flavors of tomatoes, mozzarella, and basil! Risotto is usually a pretty hearty, comforting dish, better for cooler months, but this one has delicate summer flavors so you can have a risotto for every season. Because It’s mid September, my family back home in Michigan has been wearing jackets and pants for weeks, meanwhile it’s still in the mid 30’sC / 90’sF here in Florence. I’m dreaming of cooler weather, breaking out the sweaters and cozy socks, lighting candles, and making hearty chilis, soups, and everything pumpkin spice and nice. And risotto. So I compromise with a taste of summer, the remnants of summer Italian produce, and a comforting cooler month recipe.

This Caprese Risotto is a bit of a mix between Italian and American cuisines. It’s a risotto and involves all the ingredients from Caprese, but that doesn’t necessarily make it Italian. It’s one of those dishes stuck in the in between, and that’s ok. If it’s anything, it’s American. And I thought I should let you know that, so I don’t give you the false impression that I’m giving you some nonna’s recipe passed down for generations. Nope, this is me being American, taking one thing and combining it with another to create something that doesn’t fall into any category really. That’s one of my pet peeves actually, when I see recipes labeled Italian this or Tuscan that…just because something has oregano, basil, sun-dried tomatoes, or parmesan, does not make it Italian. Especially if it’s a meat, usually chicken is what I see, mixed with pasta. That’s a big no-no in Italy. Pasta is a primo piatto, or first course, and chicken and proteins are always a secondo piatto. You will also never find chicken on pizza. Or pineapple. This doesn’t mean to say you can’t do these things, of course you can, but just keep in mind that it is not Italian. After that, call it as you wish. Oh, and hand me a nice slice of pizza with pineapple, ya? Thanks.

Back to this summery risotto. When I first was making this I wanted to make sure the tomato flavor was closer to a fresh, sun-ripened tomato as it would be for Caprese, and not pungent and salty/sweet like we associate with a lot of canned tomato soups. I love tomato soup, just not the flavor that I was going for here. By using fresh tomatoes and getting saltiness from just the low-sodium broth, this turned out quite nicely. Add the creamy, pull-apart cheesiness from the mozzarella and the sweet, nutty basil, you’ve got a winner summer dinner! If you like, although not traditional to the Italian Caprese salad, add a drizzle of balsamic vinegar at the end. This dish isn’t traditional, so I feel ok about adding it. ;)

Bonus, this dish is also effortlessly gluten-free.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!


Caprese Risotto

Serves 4-6

IMG_0980.jpg

Ingredients:

  • 6 cups / 1,422g low-sodium vegetable broth

  • 2 Tbsp / 28g olive oil

  • 1/2 onion, diced

  • 3 cloves garlic, minced

  • 1 1/2 cups / 278g arborio rice, uncooked

  • 1/2 cup / 119g white wine, optional

  • 3 medium tomatoes, chopped

  • 1/2 cup cherry tomatoes, halved or quartered

  • 1 1/2 tsp fresh oregano, or 1/2 tsp dried

  • about 16 fresh basil leaves, sliced into ribbons

  • 1/2 cup / 50g grated parmigiano reggiano

  • 200g fresh mozzarella, sliced into chunks

  • extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

Directions:

  1. Heat broth in a pan over low heat.

  2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.

  3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.

  4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.

  5. Add all of the tomatoes, stir until heated through.

  6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing broth to be mostly absorbed before adding the next bit. As you near the end of the broth, start checking the rice every minute or two. When it looks cooked and is al dente when tasted, remove from heat. You may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (Thick, moundable risotto is a technically overcooked risotto. It should lazily settle back into the plate if you try and mound it.)

  7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy.

  8. Spoon risotto into plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.


Jenny’s Notes:

  • In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do!

  • If using wine, try using a dry white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor.

    In fact, because of the delicate flavors of this risotto I don’t add wine, but it’s up to you if you do! Wine is traditional in risotto so you may think me odd that I don’t add it. :)

  • If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water.

  • Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto.

  • Parmigiano Reggiano (parmesan cheese) is another ingredient typically used in risotto. It’s not used in caprese but it lends a cheesy hand to the mozzarella which is quite mild.

  • Another idea I’m drooling over right now, would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out. Oh yes. Oh yes please.

    If you don’t live in Italy chances are burrata and even fresh mozzarella will cost you, so you may opt for one or the other in this recipe. If your budget allows, go for both!! Here in Italy fresh mozzarella can be found easily for 2-3euro a pound.

gluten-free caprese, risotto, rice, tomatoes, fresh basil, fresh mozzarella, parmesan cheese, parmigiano reggiano, burrata, Italian recipe, oregano, extra virgin olive oil, balsamic vinegar, white wine, which wine to use in risotto
dinner, vegetarian
Italian, American
Yield: 4-6 servings
Author:

Caprese Risotto

Creamy risotto playing off the classic Italian summer dish of caprese; tomatoes, fresh mozzarella, fresh basil, parmesan cheese and a hint of oregano.
prep time: 45 Mcook time: total time: 45 M

ingredients:

  • 6 cups / 1,422g low-sodium vegetable broth
  • 2 Tbsp / 28g olive oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups / 278g arborio rice, uncooked
  • 1/2 cup / 119g white wine, optional
  • 3 medium tomatoes, chopped
  • 1/2 cup cherry tomatoes, halved or quartered
  • 1 1/2 tsp fresh oregano, or 1/2 tsp dried
  • about 16 fresh basil leaves, sliced into ribbons
  • 1/2 cup / 50g grated parmigiano reggiano
  • 200g fresh mozzarella, sliced into chunks
  • extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

instructions:

How to cook Caprese Risotto

  1. Heat broth in a pan over low heat.
  2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.
  3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.
  4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.
  5. Add all of the tomatoes, stir until heated through.
  6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing the broth to be mostly absorbed before adding the next bit. Keep an eye on the rice; when it starts to look cooked and is al dente when tasted, remove from the heat. You may or may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (A thick, moundable risotto is a technically overcooked risotto. A correctly cooked risotto should lazily settle back into the plate if you try and mound it.)
  7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy.
  8. Spoon risotto into plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.

NOTES:

In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do! If using wine, try using a light white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor. In fact, because of the delicate flavors of this risotto I don’t add wine, but it’s up to you if you do! Wine is traditional in risotto so you may think me odd that I don’t add it. :) If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water. Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto. Another idea would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out.

Calories

423.93

Fat (grams)

21.69

Sat. Fat (grams)

8.54

Carbs (grams)

36.34

Fiber (grams)

2.31

Net carbs

34.03

Sugar (grams)

7.25

Protein (grams)

16.20

Sodium (milligrams)

714.71

Cholesterol (grams)

42.80
Nutritional information is approximate and based on 4 servings.
Created using The Recipes Generator
IMG_0982.jpg

Butternut Squash Risotto

IMG_2738.JPG

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I’m bacckkkkk! Did you forget I had a blog? I almost did, too. I didn’t mean to, but I took a three month hiatus from the blog. We’ll call it the extended Halloween, Thanksgiving, Christmas, and New Year’s vacation. Happy all of those things, to you and yours.

So what year is it? Where are we? Ah yes, the brand new sparkling 2019. I think we all struggle this time of year with writing the old year for the first few weeks; “2018” instead of “2019,” but this time around I have been nailing the year and messing up the month. The other day I wrote November 2019. Nope. November was so two months ago. It’s January, Jenny. January.

You know what else comes around every January? Clean-eating resolutions, diets, and cleanses. While those are all fine and good, oh wait, cleanses are not. Why are they still around? Why are we still doing them? I mean, I’m not doing any cleanses, but I see enough people on social media doing them, touting them, and then encouraging their followers to do them, that it makes me worry. It’s not as much the actual cleanse itself that worries me, but the claims of what they can do. Body-reset, toxin flushing, hormone-balancing goodness. I know, people are gullible. I’m gullible. There is a reason the Bible calls us sheep. (It’s not a compliment, you should either be highly offended or humbled.) We go astray easily, following the crowd or “flock.” Even on silly things like cleanses. And you know what, on the surface they seem to work, which is why people probably want to try them. You feel better, you lose weight, and you think you’re doing great stuff for you bod, right? No. Wrong. Not factual.

Reasons Why a Cleanse is Not Necessary:

  1. Your body has a built in toxin flusher and cleanser. It’s called your liver. (Yay science!)

  2. Any weight you lose will probably be gained back once you start eating normally again. If you do a cleanse for more than a couple of days, especially strict ones like the “Master Cleanse,” your body is not going to be getting the calories and nutrients it needs and you will be losing fat, along with water, muscle and bone. Yum.

  3. There are a lot better ways out there to “feel good” about what you are doing for your body that are real, and not mostly just in your head or temporary. And well, a whole lot easier than starving yourself. Why don’t you try a new kind of exercise, drinking more water, eating more fruits and veggies, buying more organic, start budgeting, switching over to natural cleaning products, trying out essential oils, starting to take a prebiotic/probiotic, or a hot bath? Any of these things that maybe you could improve upon, would do you a lot more good in the long run.

Don’t take it from me, however, because I could be leading you astray just as much as the pro-cleanse people. Check out this article from Healthline.com, or this article from webmd, which is narrowing in specifically on the Master Cleanse diet. We all trust Webmd, right? Ah the site that tells us what may be wrong with us, along with 137 other ailments we didn’t know we might be suffering from. You can also just google “are cleanses safe,” and filter through the load of advice from medical websites and personal opinion yourself.

The bottom line is, I want you to be informed and use your critical thinking skills. Is a cleanse all they are hyped up to be? No, I think the real advice from doctors points in the opposite direction. But, even once you see a cleanse for what it is, and are still curious to try it, I think you should feel free to do that. Just be sure not to make a habit of it. ;) Then I hope you feel free to continue to feed your body the nutrition it needs, REAL food. Like this Butternut Squash Risotto recipe I’m about to show you. *Cue transition from Jenny’s soap box to recipe….*


Butternut Squash Risotto

Serves 2-4

Ingredients:

  • 2 Tbsp / 28g oil

  • 2 cloves garlic, peeled and minced

  • 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)

  • 1 medium onion, chopped

  • 1 large red bell pepper, seeded and chopped

  • 7 oz / 200g arborio rice

  • 1 pint / 500ml vegetable broth

  • about 3 oz / 100g spinach, chopped or whole

Directions:

IMG_2737.JPG
  1. In a large pan over medium-low heat, add the oil and garlic and simmer until fragrant, about a minute.

  2. Add the squash, onion, and bell pepper and cook until squash begins to soften.

  3. Add the rice and stir around to toast, about 1-2 minutes.

  4. Add stock and simmer for 15-20 minutes, stirring frequently. If the rice starts to cook dry, add more water or stock as needed.

  5. Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted.

  6. Serve immediately.

Jenny’s Notes:

  • Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even pumpkin! (The fresh kind you have to peel and cube, not the puréed and canned kind, silly.)

  • If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth (or more or less depending on how winey you’re feeling.) Add it in between steps 3 and 4, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock.

  • When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take.

  • If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Italian American
Yield: 2-4
Author:

Butternut Squash Risotto

Creamy delicious risotto featuring squash, bell peppers, and spinach, made with or without wine as you wish.
prep time: 50 Mcook time: total time: 50 M

ingredients:

  • 2 Tbsp / 28g oil
  • 2 cloves garlic, peeled and minced
  • 10 oz / 300g butternut squash, seeded, peeled and chopped small (or you could just say half of a small squash)
  • 1 medium onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 7 oz / 200g arborio rice
  • 1 pint / 500ml vegetable broth
  • about 3 oz / 100g spinach, chopped or whole

instructions:

How to cook Butternut Squash Risotto

  1. In a large pan over medium-low heat, add the oil and garlic and simmer until fragrant, about a minute.
  2. Add the squash, onion, and bell pepper and cook until squash begins to soften.
  3. Add the rice and stir around to toast, about 1-2 minutes.
  4. Add stock and simmer for 15-20 minutes, stirring frequently. If the rice starts to cook dry, add more water or stock as needed.
  5. Once the rice is cooked, the squash is tender, and the liquid is mostly absorbed (but not all!), add the spinach and stir until wilted.
  6. Serve immediately.

NOTES:

Risotto is a fairly quick, delicious, and versatile dish, great for colder months. Feel free to add or subtract vegetables to your liking. Any type of squash you like could be used, even pumpkin! (The fresh kind you have to peel and cube, not the puréed and canned kind, silly.) If you like to ahem, cook with wine, and sometimes add it to your food even, feel free to add about 1/2 cup of red or white wine or dry white vermouth (or more or less depending on how winey you’re feeling.) Add it in between steps 3 and 4, after you’ve toasted the rice and before the stock. Allow the wine to evaporate and absorb into the rice before continuing with stock. When you’re in a pinch and don’t have risotto or arborio rice, you really could use any kind. Just keep an eye on the cooking instructions for the kind of rice you are using so you will have an idea how long it will take. If reheating leftovers, I would recommend adding in a touch more water or broth. The longer risotto sits the more liquid it will absorb, and may end up a bit dry.

Calories

380.32

Fat (grams)

14.84

Sat. Fat (grams)

1.12

Carbs (grams)

58.29

Fiber (grams)

7.41

Net carbs

50.88

Sugar (grams)

9.25

Protein (grams)

7.08

Sodium (milligrams)

748.43

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 2 servings.
Created using The Recipes Generator

Pappa al Pomodoro

IMG_4924.jpg

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I remember clearly the first time I ate Pappa al Pomodoro.  It was DELICIOUS, and at the time I had absolutely no idea what it was.  I had recently arrived in Italy for the second time in my life, and my friends took me to a local pizzeria.  The owner, who knew my friends by sight, brought us each a little plate of this red...mush...with olive oil drizzled on top.  I took one bite, might have closed my eyes and had a Ratatouille moment, then wasted no time in devouring the rest. The flavors seemed such ordinary everyday ingredients, but each took their turn on the tongue, twirling and waltzing together in such harmony as to become a dish not quickly forgotten, and leaving the palate wanting more.  One of my friends can't have gluten, and asked if any of us wanted her mush.  "Really, there's gluten in this?  That stinks, I'm sorry you can't try it...I'll TAKE IT."  Actually, the rest of us probably split it, I don't really remember.  

After this first encounter, I needed to know what that magical substance was.  What is it called?  What are the ingredients? How do you make it?  I'll save you all my searching and wondering: Pappa al pomodoro has a base of bread, tomatoes, and broth, and where there are tomatoes there is usually basil, and round it out with some garlic and good extra virgin olive oil.  That's it!  And I bet, you probably have all or most of those ingredients on hand.  

Pappa al Pomodoro is a traditional Tuscan "poor" dish, and once I knew what it was, saw it everywhere on restaurant menus around Florence.  It's normally eaten as a primo piatto, or first course, but I like to make it the MAIN course.  At home, of course, away from the overly inquisitive eyes of the Italians.  The genius of it is, it uses stale bread, reducing food waste.  Hence it being a "poor" dish, in which the Tuscans back in the day found tasty ways to recycle every food bit. 

If you've been to Tuscany and tried Pappa al Pomodoro, hopefully this recipe will bring a bit of its exuberance back into your life.  If you've never tried it, give this recipe a go for a taste of Tuscany!  Because the ingredients are simple and each flavor really shines through, I recommend being a little extra picky on the quality and freshness of ingredients you use.  (But, I'll give you some cheats, see "Jenny's Notes" below.)

Pro tip:  As you're pronouncing "pappa" really lay on those p's.  If you say it too quickly, your Italian friends or Italian wanna-be friends might think you're talking about the Pope, whom they call "Papa."  And a tomato Pope, at that, because, ya know, pomodoro means "tomato."  :)

Recipe adapted from the cookbook "Toscana in Cucina The Flavours of Tuscany."  Click on the link to the right for more delicious Tuscan dishes, with recipes in both English and Italian!  


Pappa al Pomodoro

Serves about 4

Ingredients:

IMG_4931.jpg
  • 6 Tbsp / 84g olive oil

  • 3 cloves garlic, peeled and crushed

  • crushed red pepper flakes, to taste

  • 1 lb. / 500g ripe tomatoes, peeled and chopped

  • 1 pint / 1 liter vegetable broth

  • 10 oz / 300g stale, crusted white bread, sliced thinly

  • several basil leaves, plus more for the garnish

  • extra virgin olive oil, for drizzling

  • salt and pepper, to taste

Directions:

  1. Sauté the garlic and oil in a large pan over medium-low heat, until sizzling and fragrant, ensuring it doesn't burn.  Add a bit of crushed red pepper, then the tomatoes and basil.  

  2. Bring to a simmer; after a few minutes add the broth.  

  3. Season with salt and pepper to taste, then add the bread.  

  4. Cook for 15 minutes, stirring occasionally.  

  5. Remove the pan from the heat and leave covered for about an hour.  

  6. When ready to serve, stir gently and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.  

Buon appetito! 

*Wine Pairing from Toscana in Cucina: Muraccio - Parrina DOC Rosso - La Parrina, Albinia (Grosseto) 

Jenny's Notes:

  • I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with a nice crust, if possible. You could look for a good ciabatta, or, that bread labeled "Italian" at the grocery store could always make do.

  • You could also use chicken or beef broth, but vegetable seems to be most commonly called for in the Italian recipes I've seen.

  • This freezes well for quick meals, simply bring to room temperature and heat before serving!

  • I do confess I've made this once very much modifying the freshness rule, and to my surprise it didn't turn out half shabby. Just promise me one thing. Make this the real way before going for the modified version. What follows is for emergency situations only. ;)

  1. 1/2 tsp garlic powder instead of garlic cloves

2. 16 oz jar tomato sauce instead of 1 lb. tomatoes (I've used sauces with grilled eggplant and even olives added to them for a satisfying twist.)

3. Plain ol' water instead of broth. You'll probably need to add extra salt and pepper, though.

Italian
Yield: 4-6 servings
Author:

Pappa al Pomodoro

A classic Tuscan "poor man's" dish that utilizes stale bread, tomatoes, basil, and a generous drizzle of extra virgin olive oil. Serve as a main dish or side.
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 6 Tbsp / 84g olive oil
  • 3 cloves garlic, peeled and crushed
  • crushed red pepper flakes, to taste
  • 1 lb. / 500g ripe tomatoes, peeled and chopped
  • 1 pint / 1 liter vegetable broth
  • 10 oz / 300g stale, crusted white bread, sliced thinly
  • several basil leaves, plus more for the garnish
  • extra virgin olive oil, for drizzling
  • salt and pepper, to taste

instructions:

How to cook Pappa al Pomodoro

  1. Sauté the garlic and oil in a large pan over medium-low heat, until sizzling and fragrant, ensuring it doesn't burn. Add a bit of crushed red pepper, then the tomatoes and basil.
  2. Bring to a simmer; after a few minutes add the broth.
  3. Season with salt and pepper to taste, then add the bread.
  4. Cook for 15 minutes, stirring occasionally.
  5. Remove the pan from the heat and leave covered for about an hour.
  6. When ready to serve, stir gently and drizzle with olive oil, dust with pepper, and top with a basil leaf or two.

NOTES:

I know the bread description is a little vague, but you probably won't find the 1 kg hunk of unsalted Tuscan bread in your local grocery store in the States. You want a bread with a nice crust, if possible. You could look for a good ciabatta, or, that bread labeled "Italian" at the grocery store could always make do. You could also use chicken or beef broth, but vegetable seems to be most commonly called for in the Italian recipes I've seen. This freezes well for quick meals, simply bring to room temperature and heat before serving!

Calories

456.41

Fat (grams)

27.38

Sat. Fat (grams)

4.01

Carbs (grams)

45.34

Fiber (grams)

3.71

Net carbs

41.63

Sugar (grams)

8.94

Protein (grams)

8.48

Sodium (milligrams)

1153.02

Cholesterol (grams)

0.00
Nutritional information is approximate; based on 4 servings.
Created using The Recipes Generator
IMG_4928.jpg