Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
4 \N | Cloves garlic, crushed |
1 medium | Yellow onoin, finely chopped |
9 cups | Cored and chopped very ripe fresh tomatoes |
4 \N | 28 oz cans whole tomatoes, crushed with juice |
¼ cup | Chopped parsley |
½ cup | Dry white wine |
1 cup | Chicken stock |
1 teaspoon | Dried marjoram |
1 teaspoon | Dried rosemary |
6 tablespoons | Butter |
\N \N | Salt and pepper to taste |
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion.
Saute until the onoin is clear. Add the remaining ingredients except the butter and salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 28, 1997