| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 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=- 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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