This recipe is just really yummy and delicious. It's kind of a good the-cupboard-is-bare type recipe, because you can improvise it and tweak it and you probably have the most key ingredients in your cupboard most days.I was glad to have a reason to make this... I didn't have the normal multitude of eggplants to work with this week because I FORGOT TO PICK UP MY CSA BOX ON SATURDAY (oh man I just wither a little bit every time I think about that... this frickin-frackin' long weekend had me all turned around...) ... so anyway, I made lemons out of lemonade, or rather, wait, that's not right either... you know what I mean... without further ado here's the recipe...
CARABACCIA (Tuscan Onion Soup) (Otherwise known as the Italian version of French Onion Soup) ( A kinda cool article about it here...)
- 1/4 cup diced pancetta or prosciutto (about 3 ounces)(or really just bacon, or more olive oil)
- 2 cups chopped celery (3 large ribs)
- 1 tablespoon chopped garlic (3 cloves)
- 1 cup roughly cut carrots (about 1 large carrot)
- 1/3 cup extra virgin olive oil, more for brushing toast
- 1 tablespoon minced rosemary
- 1 tablespoon minced sage
- 1 cup white wine
- 6 large red onions (3 1/2 pounds) sliced
- 1 1/2 teaspoons coarse salt, more to taste
- 1 pinch crushed red pepper
- 1 tablespoon balsamic vinegar
- 1 1/2 quarts vegetable stock, chicken stock or water
- 1 teaspoon garam masala or equal parts ground cinnamon, clove and mace
- 1 1/2 cups shelled fresh or frozen and defrosted green peas
- black pepper to taste
- 2 tablespoons white wine vinegar
- 6 large eggs
- 6 slices Tuscan bread
- 1/2 cup grated Parmigiano-Reggiano or pecorino cheese
- Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
- In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes. Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes. Add white wine, and simmer 10 minutes more.
- Add onions, salt and red pepper, and sauté over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
- Add balsamic vinegar and stock, and simmer 25 minutes over low heat. Add spice mixture and peas, and cook 5 minutes more. Season with salt and black pepper to taste.
- While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan. Reduce heat until no bubbles break surface of water. Crack two eggs into water, and cook 4 minutes. Gently spoon eggs out of water, and reserve in a shallow dish with water in it. Bring water back to a boil, and repeat process until all the eggs are poached.
- Lightly toast bread. Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano. Toast again or broil until cheese has melted, about two minutes.
- Lay a slice of toast in each of six deep soup bowls, and top with a poached egg. Ladle soup over egg, sprinkle with remaining cheese, and serve.
- 6 servings