Yield: 4 servings
Measure | Ingredient |
---|---|
6 cups | Chopped Roma tomatoes (peeled and seeded) or canned peeled tomatoes, chopped |
½ cup | Olive oil |
3 ounces | Stale Italian bread or French bread |
2 mediums | Onions; finely diced |
8 \N | Garlic cloves; crushed |
3 tablespoons | Fresh marjoram leaves -=OR=- Dried marjoram leaves |
\N \N | Salt and pepper; to taste |
½ cup | Dry white wine |
2 cups | :Water, -=OR=- the juice from canned tomatoes |
3 tablespoons | 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 ¼-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