12 9 / 2012
Homemade oregano and chickpea flour tagliatelle with cherry tomatoe cream and herbs and tofu pesto
01 5 / 2012
Pappa al pomodoro (tomatoes and bread soup), traditional food from Tuscany.
27 10 / 2011
Paccheri with seafood mix ragout sprinkled with vodka and “bloody mary” tomatoe sauce
11 10 / 2011
Baked pasta with tomatoe sauce, ricotta cheese and buffalo mozzarella cheese on top.
So tasty…but light!
08 10 / 2011
Mixed fried fish (red mullet fish, little octopus, squid) and salad with the last tomatoes of the season…
18 9 / 2011
Mediterranean octopus and potatoe salad with cherry tomatoes, black and green olives, capers and parsley.
23 8 / 2011
Ingredients for tomatoe jam: 1 kg red tomatoes, 200 gr white sugar, 200 gr brown sugar, 1 or 2 lemon, 1/4 glass of rum, 1/2 vanilla bean.
18 8 / 2011
Panzanella n. 3: crunchy bread, red onions, Pachino tomatoes and avocado; with rucola salad and bresaola carpaccio.
13 8 / 2011
Spinach and ricotta cheese gnocchi with pachino tomatoes and eggplant sauce
05 8 / 2011
Panzanella n. 2
Differently from the classic one, this is without onions and with pesto (basil, pine nuts and garlic).
02 8 / 2011
Panzanella. Tuscan bread, tomatoes and cucumbers salad.
So hot today, this is a very refershing salad, typical of cheap, country cooking.
Cut the bread into large chunks (traditionally made with dry white bread, 3-4 days old, but today I used friselle pugliesi). In a large bowl, whisk together some vinegar and some water and put the bread inside. Cut the tomatoes and the cucumbers and some fresh onion. Add the vegetables to the bread with some basil, extravirgin olive oli, and salt. Using a spoon, toss the contents of the bowl thoroughly for one minute. Let rest for 30 minutes in the fridge.
31 7 / 2011
Baked tomatoes gratin.
Cut each tomatoes in two halves. Put on top a mix made with bread crumbs, extravirgin olive oil, salt, chopped basil, red hot pepper, red wine, chopped garlic and pine-nuts.
Put in oven, 180 °C, 30 min.
26 7 / 2011
Friselle pugliesi with tomatoes.
Friselle are ring-shaped rolls, typical from Puglia (southern Italy). They’re half baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely. The result is a very crunchy bread.
Chop some tomatoes and dress them with salt, pepper, extravergin olive oil, hot pepper, freshly picked basil and oregano. Take a frisella and dip it in a bowl of water, holding it for a second or two before putting it on your plate and put on the tomatoes.
24 7 / 2011
(Almost-) autarkic pasta with the first tomatoes, basil and fresh onion from my vegetable garden. Sometimes, simplicity is the better way.
