Tomato Bread & Pastina Stew Recipe

Step 1

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

Things You'll Need

  • 6c Chopped Roma tomatoes
  • -(peeled and seeded)
  • -or canned peeled tomatoes,
  • - chopped
  • 1/2c Olive oil
  • 3oz Stale Italian bread
  • -or French bread
  • 2md Onions; finely diced
  • 8 Garlic cloves; crushed
  • 3tb Fresh marjoram leaves -=OR=-
  • 2ts -Dried marjoram leaves
  • Salt and pepper; to taste
  • 1/2c Dry white wine
  • 2c :Water, -=OR=-
  • - the juice from
  • - canned tomatoes
  • 3tb Pastina

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