ZUPPA di PATATE e POMODORO
(Potato and Tomato Soup)
1/4 Cup Extra virgin olive oil 1 Oz. Pancetta (bacon can substitute) 2 Med. Onions - chopped fairly small 2 Cloves Garlic - chopped 3 Potatoes - previously baked & cubed 1 14 Oz. Can Chopped tomatoes 2 Cups Milk - whole or 2%
PREPARING THE SOUP
Add the olive oil to an 8 quart stock pot. Chop the Pancetta into small pieces. Add the onions, garlic and Pancetta to the pot in which the soup will be made. Sauté for 2-3 minutes on medium high heat. Add the potatoes and let the mixture cook without water for another 2-3 minutes.
Once the onions and garlic are translucent, and the potatoes have taken on the flavor of the onion and garlic mixture, add 4 cups of water, the tomatoes and stir. Cook gently for about 30 minutes, then add the milk. Simmer gently for another 2-3 hours. The soup can be eaten at anytime during this period. We like a long slow simmer, but if you don't have the time, eat it after the milk has been in the pot for 30-45 minutes.
Serve with a crusty Italian bread. If desired, grill the bread and place it in the bowl before the soup. Ladle the soup over the bread, let sit for 3-4 minutes and eat. The bread makes the soup thicker and more hearty.
Last updated on: 06/03/99 12:51:26 AM