| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Tasse | Chopped Roma tomatoes (peeled and seeded) or canned peeled tomatoes, chopped |
| 1/2 Tasse | olive oil |
| 3 x ca. 30 g | Stale Italian bread or French bread |
| 2 mittel | onions finely diced |
| 8 | cloves garlic crushed |
| 3 Esslöffel | Fresh marjoram leaves -=Or= |
| 2 Teelöffel | Dried marjoram leaves |
| | salt |
| | pepper |
| 1/2 Tasse | white wine dry |
| 2 Tasse | :Water, -=Or= the juice from canned tomatoes |
| 3 Esslöffel | 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
|
|
Anmerkungen zum Rezept:
keine |
