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Title: Tomato Bread & Pastina Stew
Categories: Soup Vegetable Pasta
Yield: 4 Servings

6cChopped Roma tomatoes (peeled and seeded) or canned peeled t
1/2cOlive oil
3ozStale Italian bread or French bread
2mdOnions; finely diced
8 Garlic cloves; crushed
3tbFresh marjoram leaves -=OR=-
2ts-Dried marjoram leaves
  Salt and pepper; to taste
1/2cDry white wine
2c:Water, -=OR=- the juice from canned tomatoes
3tbPastina

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

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