| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sicilian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | Cloves garlic, crushed | |
| 1 | md | Yellow onoin, finely chopped |
| 9 | c | Cored and chopped very ripe fresh tomatoes |
| 4 | 28 oz cans whole tomatoes, crushed with juice | |
| 1/4 | c | Chopped parsley |
| 1/2 | c | Dry white wine |
| 1 | c | Chicken stock |
| 1 | ts | Dried marjoram |
| 1 | ts | Dried rosemary |
| 6 | tb | Butter |
| Salt and pepper to taste |
INSTRUCTIONS
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 <[email protected]> on Apr 28, 1997
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