In heavy-bottomed big pot sauté the following items, all sliced, in a splash of olive oil:
2. Once boiled, turn flame off. Stir. Put pot into 350 degree oven for 2 hours with lid cracked. Add one or two additional cups of water as the time goes, stirring as you add.
3. After about 2 hours (could be less or a bit more) blend in food processor or blender, or with hand held.
4. Add bag of frozen peas (thawed briefly) to very hot soup right before serving, serve with shredded Pecorino Romano.
Reprinted from Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes by Emily Franklin (© Harper Collins, 2009).
Paula Marcoux, author of Cooking with Fire, says many of the flatbreads we know today are "from one idea that just diffused over thousands of years." The food historian and former archaeologist recreated a flatbread recipe from archaeological artifacts.