|
| Home
-> [Bakery, Entrees, Pastas & Noodles, Pastry, Soups & Stews, Tomatoes, Vegetarian] -> [Tomato, bread and pastina stew Recipe] |
| |
| |
Tomato, bread and pastina stew
|
| Artist: |
_ |
| Categories: |
Bakery, Entrees, Pastas & Noodles, Pastry, Soups & Stews, Tomatoes, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 6
| cup | Chopped Roma tomatoes | | | -(peeled and seeded) | | | -or canned peeled tomatoes | | | - chopped | | 1/2
| cup | Olive oil | | 3
| oz | Stale Italian bread | | | -or French bread | | 2
| med | 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 |
|
Procedures:
| 1 | 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. | | 2 | Roughly crumble the bread into ?inch pieces, add it to the skillet and cook, stirring, 1 minute. | | 3 | Add the tomatoes, marjoram, salt, pepper, wine and water. | | 4 | Cover and cook, stirring occasionally, for 20 minutes. | | 5 | Add the pastina and cook an additional 3 minutes. | | 6 | 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. | | 7 | Michael roberts - prodigy guest chefs cookbook |
|
|
|
| |
| |
| |
|
|
|
|
|
|