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
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
From
Yields
4 Servings