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