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Recipe by: ronald
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See below ingredients and instructions of the recipe
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=-
2 ts -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
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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