Yield: 1¾ gallons. 4 oz. pancetta, small diced 3 Tbsp. olive oil 1 lb. onion, medium diced 8 oz. celery, medium diced 8 oz. zucchini, medium diced 8 oz. yellow squash, medium diced 8 oz. green peppers, medium diced 8 oz. cabbage, julienne 6 tomatoes, peeled and medium diced 1 tsp. RC Roasted Garlic Base 2 bay leaves 1 tsp. fresh oregano, chopped ¾ tsp. fresh thyme, chopped 2 Tbsp. parsley, chopped 1½ gallon prepared RC Deluxe Chicken Stock 1 Tbsp. RC Pesto Sauce 1 lb. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.