Saturday, February 7, 2009

A Breif Interlude...

...before our pork-o-Sunday begins. Diane made this delicious dinner--bean soup with focaccia topping--acompanied with a nice bottle of Montepulciano. The soup was primed with some bacon to get our stomachs ready for tomorrow. Yum!


Briana said...

what? you must tell me HOW you made this work of art. i make all kinds of foccacia and all kinds of soup, but never combined! its beautiful! pork isnt allowed here but i bet i have close to whatever else is in there. goodness that looks good

Steven Greimann and Diane Kappa said...

Hi Bri!
It is so simple...make whatever soup you want.(I usually make a minestrone-but the bean was tasty.) Then put in into a pot that you can put into the oven. Roll out your foccacia like normal. Gently lay in on top of the soup. Bake for about 40 minutes or until it looks done. The nice thing is that the bread will absorb some of the soup. The underneath part of the bread is like a big dumpling.

I also add about 1/2-3/4 cup or grated parmesan to the dough and a little on top. I like the added flavor it gives.

I want your bagel recipe!