Rogers and Rogers

Wines: Chateau Gloria St. Julien 2000
Les Argiles Vouvray 2004

The Zuni Café Cookbook


When ever we go to San Francisco we eat at the Zuni Café. It seems we also get their Chicken for two. They have published various renditions of the recipe. This one is from their cookbook: The Zuni Cafe Cookbook. We make it at least once every summer.

Zuni Roasted Chicken with Bread Salad

Papa Al Pomodoro from Italian Country Cook Book Rogers / Gray
Serves 10

4 garlic cloves, peeled and cut into thin slices
¾ cup olive oil
9 pounds ripe sweet tomatoes, peeled and seeded, or 4 ½ pounds canned plum tomatoes, drained of most of their juices
Sea salt and freshly ground black pepper
4 loaves stale bread
1 large bunch fresh basil
Extra-virgin olive oil

Put the garlic and the olive oil into a heavy saucepan and cook gently for a few minutes. Just before the garlic turns brown, add the tomatoes. Simmer for 30 minutes, stirring occasionally until the tomatoes become concentrated. Season with salt and pepper, then add 2 ½ cups water and bring to a boail.

Cut most of the crust off the bread and break or cut into large chunks. Put the bread into the tomato mixture and stir until the bread absorbs the liquid, adding more boiling water if it is too thick. Remove from the heat and allow to cool slightly. If the basil leaves are large, tear into pieces. Stir into the soup with ½ to ¾ cup of extra virgin olive oil. Let sit before serving to allow the bread to absorb the flavor of the basil and oil. Float some more extra-virgin oil on top of each bowl of soup.