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Zuppa di Pomodoro e Basilico (Tomato Basil Soup)
Ingredients
4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped
Preparation:
Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.
Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.
Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.
Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.
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