That " Tortiglioni tomato sauce, with cherry tomatoes with Mediterranean herbs and sea salt correction dried tomatoes." Using terminology from card "starred restaurant, the dish that I propose today could be called that way, but I have known more simply as the post title.
Beyond the names, the first course of which I speak today is exceptional, even if the picture probably will not get the idea.
It 's a fragrant paste, the different textures and the taste is very special, because you can express the same dish tastes very different, but coming from the same raw material: the tomato.
I talked about three tomatoes on pasta because I used the tomato paste, tomatoes fresh tomatoes and salt to full sun-dried tomatoes, with each ingredient has its own peculiarities.
The whole salt with dried tomatoes was a pleasant surprise for me, made a fantastic spice shop which is located in Rome, Via Collina ( Genovino The Golden , Via Collina, 22). The owner, very competent, knowledgeable and full of enthusiasm made me discover this wonderful, aromatic product, composed of sea salt and dried tomatoes crushed. It 's a very versatile product, with a thousand uses, of which I propose to you today only a few (I sbizzarrirò then with many recipes that I have in mind and that of course I will keep you up to date).
Returning to our delicious and tasty dish, then here is the simple recipe, the doses which are not precise, but "a little 'eye."
In a bowl, put extra virgin olive oil (a fair amount), add a clove of garlic finely chopped and not excessive amount of tomato paste. Mix well. Then add a generous amount of dried oregano and thyme leaves. Mix again. Then combine a fifteen Pachino cut in small cubes and mix well. Meanwhile boil the pasta with a little salt (which, note, I did not even put in the sauce as above). Incorporate the pasta into the sauce, along with half a tablespoon of cooking water.
Serve, finishing the dish with a pinch of salt to the sun-dried tomatoes (very little time and will add a touch of originality to the preparation). This salt in the picture is recognized by those dots you see blacks in the middle of the plate and to seal the edge of the platter.
Should have some pasta, a great reuse of the same it is a mythical macaroni frittata, as I did this time and as usual is made, following the best traditions of Neapolitan.
eggs with the variant that I loved again, instead of regular salt, the salt mine with dried tomatoes. And here's another use for this amazing product ....
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