Tomato Bread & Pastina Stew
Submitted by lytle
Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minBorn from the Italian tradition of never wasting good bread, this one-skillet stew transforms yesterday’s loaf into tonight’s dinner.
Crumbled stale bread soaks up a rich sauce of Roma tomatoes, a generous pour of olive oil, eight cloves of crushed garlic, and dry white wine while fresh marjoram perfumes the whole pot.
A few tablespoons of pastina go in during the final minutes, turning it from a loose, saucy affair into a thick, spoonable stew.
Bring it to the table in a big tureen with grated cheese and extra olive oil. Let everyone help themselves.
Kitchen Tips
- Day-old Italian or French bread works best. If your bread is still fresh, dry it out in a low oven for 10 minutes.
- Canned San Marzano tomatoes are a great swap when fresh Romas aren’t available. Use the juice in place of the water.
- Stir gently once the pastina is added so it cooks evenly without breaking apart.
Ingredients
chopped, (peeled and seeded), or canned peeled tomatoes, chopped
Directions
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 ¼ 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.
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