The tomato in the kitchen? Follow the advice of the chefs at La Scuola de La Cucina Italiana for alternative uses with which to amaze your guests!
Summer is the season of red gold: whole fields cultivated with different varieties of tomato, which ripen giving us great satisfaction. Its variations in the kitchen are endless, from classic traditional dishes to the most innovative recipes. The tomato can therefore be the protagonist of many dishes; The chefs at La Scuola de La Cucina Italiana know this ingredient perfectly, turning it from appetizer to dessert: follow their advice!
Tomato can be used as a base ingredient for one granita or a sorbet salty, to combine with a raw fish or meat. You can sauté in a pan with oil and garlic, slice in a salad or fill with many ingredients, from bread to rice, from cheese to tuna or embellish with some flakes of bottarga. The tomato can also be used as an intermezzo between one dish and another to clean the palate, given its slightly acid freshness, perfect for restoring balance in the mouth.
To refresh the hot summer days, why not prepare a delicious cocktail like the Bloody Mary? Or a beautiful one tomato soup? As an ingredient allows you to give the green light to personal imagination. Summer is also the perfect time for i sauces raw: simply take ripe tomatoes, put them in boiling water for a maximum of ten minutes just to peel them easily without cooking them, so as not to lose their freshness; then you have to gently squeeze and cut them into pieces, adding basil and extra virgin olive oil: it will be an irresistible sauce to season your pasta!
In the preparation of the second course the tomato can be used in various ways, for example in fish stew and fish stew. Finally, its sweeter note reveals the tomato in desserts, where it also contributes with its note of acidity, used as a mother ingredient or as a transverse component, such as tomato confit.
Tomato sauce, clams and chopped cucumbers
Ingredients for 4 people:
For the stew
300 g cluster tomatoes
150 g cherry tomatoes
80 g Tropea spring onion
Extra virgin olive oil
500 g clams
300 g cucumbers
Wash the clams and eliminate the broken ones; put them in cold water and let them drain in the refrigerator for two hours; wash them again. Heat half of the oil, garlic and very little chili pepper; add the clams, cover and shake the saucepan, add white wine and cook for about 2 minutes. Warm, partially shell the clams and strain the cooking liquid into the very thin sieve. For the stew: wash the tomatoes and cut them. Blend the tomatoes with half of Tropea spring onion and season to taste with salt and oil. Wash and peel the cucumbers, remove the internal seeds and cut them into fine brunoise. Once ready all the ingredients, compose the dish and serve.
Do you want to learn more about the use of ingredients in the kitchen? Check here the schedule of the courses of La Scuola de La Cucina Italiana!
Texts by Giulia Ubaldi