4 cups romaine lettuce - torn, washed, dried and finely chopped
4 cups ripened tomatoes
1/3 cup white wine
1 yellow onion, cut into rounds
2 green bell peppers - medium, sticky dry
1 raw egg
3 tablespoons honey
1 teaspoon honey
2 tablespoons orange marjoram, crushed
1/2 cup white sprigs fresh mint leaves
Place 3 cups of the shredded romaine and tomatoes in a medium pot. Add 1/3 cup of wine and a can of oil. Season with 1/2 honey and 1/2 dried onion. Bring to boil, then reduce heat and simmer until tomatoes are tender, about 8 to 10 hours.
Gently whisk the remaining 1 cup wine and a can of oil, then simmer until boiling. When vegetables are cool stir in the onions and garfelle mint. Adjust thickness as needed so as not to spill.
Garnish well with Parmesan cheese.
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