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Wednesday, August 26, 2009

[Healthy_Recipes_For_Diabetic_Friends] Italian Cherry Tomato and Garlic Bread Soup - Panade, 13g Carbohydrate; 2g Dietary Fiber

Italian Cherry Tomato and Garlic Bread Soup - Panade

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf levain bread -- sliced 1/4" thick (Italian country bread)
1/4 cup extra virgin olive oil -- plus more for oiling
1 garlic clove -- peeled and halved, PLUS
1/2 cup garlic cloves -- thinly sliced
4 cups thinly sliced onion
2 1/2 quarts stock
salt -- to taste
freshly ground black pepper -- to taste
2 pints cherry tomatoes -- grape and currant tomatoes, mixed
1/4 pound Parmesan cheese -- freshly grated
3/4 cup coarsely chopped basil leaves
basil leaves -- chiffonade, for garnish
chopped flat-leaf parsley -- for garnish

Preheat oven to 350F.

Brush the slices of bread with olive oil on both sides. Toast on a baking sheet in the oven until golden brown on the top and bottom. Be sure to flip the slices over halfway through toasting. When toasted, brush the cut sides of the garlic gently across all surfaces of the toast. Maintain the oven temperature.

In the meantime, beat the 1/4 cup olive oil in a large saute pan and cook the onions until slightly caramelized, about 15 minutes. Add the garlic and cook until it is tender. Reserve.

Season the stock with salt and pepper. Set aside 1 quart (4 cups) of the stock; the remaining 1 1/2 quarts (6 cups) will be used to cook the panade.

In a lightly oiled 2 1/2 quart ovenproof glass or pottery baking dish, layer half of the toast. Spoon or spread half of the onion mixture over the toast, add half of the tomatoes, and sprinkle one-third of the Parmesan cheese and all of the basil on top. Repeat layer with remaining half of toast, onion mixture, and tomatoes, and half of the remaining cheese. Add 3 cups of the stock. Wait for about 5 minutes for the bread to absorb the stock, then add 1 cup more. Repeat until the bread looks like a wrung-out sponge. Finally, sprinkle the top of the bread with the remaining Parmesan cheese.

Cover with aluminum foil and bake for 45 minutes. Gently remove the aluminum foil (it may have stuck to the cheese, so be careful). Increase the heat to 400F and continue baking the panade until top is golden brown..

Remove from the oven and cool.

Cut into 8 servings.

Reheat the reserved stock in a pot.

To serve, place a portion of the panade in each bowl. Ladle a few ounces of stock around (not over) the panade. Garnish with the chopped basil and parsley.

Makes 8 servings..

When Caterina de Medici arrived at the royal court of France in the sixteenth century, she introduced homely Italian bread soup, thereby elevating it from peasant fare to the menu of Kings. For the rest of us, this panade is a treat when spiked with novelty cherry and currant tomatoes.

Description: "Tomaotes"
Cuisine: "Italian"
Source: "The Heirloom Tomato from Garden to Table by Amy Goldman, Bloomsbury Press, 2008"
S(Formatted by Chupa Babi): "Aug 2009"
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Per Serving (excluding unknown items): 183 Calories; 11g Fat (54.8% calories from fat); 8g Protein; 13g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 289mg Sodium

Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat.