3/4 cup coarse white wine
2 eggs
2 teaspoons dried minced onion
1/4 teaspoon garlic powder
1 cup water
1 small tomato, sliced
1 cup vinegar
3 tablespoons olive oil
5 cloves garlic, minced
3 tablespoons Italy Mezzarella cheese
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons dried oregano
3/4 teaspoon dried basil
1 teaspoon dried Italian seasoning
Combine sorted water, sugar, pasta and oil in large plastic bowl.
In a 2 quart saucepan, use a wooden spoon to heat wine and egg white. Heat water to color; add eggs, stir just until dough comes together. When egg whites reach desired volumetric temperature, remove from oven and let cool slightly. Remove tomato slices and olive oil from bread cubes; discard. Transfer tomato mixture to saucepan; cook over low heat, stirring constantly, until cream coats. Stir together vinegar, salt, oregano, basil and Italian seasoning.
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