Tomato Bread & Pastina Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chopped Roma tomatoes, (peeled and seeded) or canned peeled tomatoes, chopped
1/2 cup: Olive oil,
3 ounce: Stale Italian bread or French bread,
2 medium: Onions, finely diced
8: Garlic cloves, crushed
3 tbsp: Fresh marjoram leaves -=OR=-,
2 tsp: -Dried marjoram leaves,
Salt and pepper, to taste
1/2 cup: Dry white wine,
2 cup: :Water, -=OR=- the juice from canned tomatoes
3 tbsp: Pastina,
Directions:
IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic
and onions and cook, stirring occasionally, 5 minutes, until the
onions are soft and translucent. Roughly crumble the bread into
1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute.
Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and
cook, stirring occasionally, for 20 minutes. Add the pastina and cook
an additional 3 minutes. When its time to serve dinner, pour the
stew into a large covered serving dish or soup tureen and offer
grated cheese and additional olive oil on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
and onions and cook, stirring occasionally, 5 minutes, until the
onions are soft and translucent. Roughly crumble the bread into
1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute.
Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and
cook, stirring occasionally, for 20 minutes. Add the pastina and cook
an additional 3 minutes. When its time to serve dinner, pour the
stew into a large covered serving dish or soup tureen and offer
grated cheese and additional olive oil on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp