Tomato bread & pastina stew
4 Servings
Ingredients
| Quantity | 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 | Garlic cloves; crushed | |
| 3 | tablespoons | Fresh marjoram leaves -=OR=- Dried marjoram leaves |
| Salt and pepper; to taste | ||
| ½ | cup | Dry white wine |
| 2 | cups | :Water, -=OR=- the juice from canned tomatoes |
| 3 | tablespoons | 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 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