Side Pannel
Tomato Bread and Pastina Stew
Tomato Bread and Pastina Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetarian, Pasta, Main Dish
Ingredients List
- 6 c Chopped Roma tomatoes
- -(peeled and seeded)
- -or canned peeled tomatoes,
- - chopped
- 1/2 c Olive oil
- 3 oz Stale Italian bread
- -or French bread
- 2 md Onions; finely diced
- 8 Garlic cloves; crushed
- 3 tb Fresh marjoram leaves -=OR=-
- 2 ts -Dried marjoram leaves
- Salt and pepper; to taste
- 1/2 c Dry white wine
- 2 c :Water, -=OR=-
- - the juice from
- - canned tomatoes
- 3 tb 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 it's 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
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 it's 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
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