Tag: cherry

Recipe Shells, agretti, cherry tomatoes and stracciatella – Italian Cuisine

Ingredients

350 g pasta like shells
350 g cherry tomatoes
250 g stracciatella (stuffed with burrata)
200 g agretti
basil
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

For the recipe of shells, agretti, small tomatoes and stracciatella, peel the agretti and scald them in boiling salted water for a few seconds; Drain and boil the pasta in the same water, according to the times shown on the package. Place the whole tomatoes in a baking pan lined with baking paper, season with oil and salt, bake at 200 ° C for 7-8 minutes, then peel them. Brown them with the agretti in a pan with oil, salt and pepper for 1 minute. Drain the pasta and toss it for 1 minute in the pan with the tomatoes and the agretti, together with 1 tablespoon of stracciatella and a handful of basil leaves. Distribute the pasta on the plates, complete with the remaining stracciatella and serve.

Recipe Tagliatelle with cherry tomatoes and burrata – Italian Cuisine

Ingredients

500 g fresh egg noodles
500 g burrata
250 g yellow cherry tomatoes
250 g red cherry tomatoes
extra virgin olive oil
fresh oregano
sugar
salt

Duration: 10 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with cherry tomatoes and burrata, wash the tomatoes without removing them from their branch, and place them in a baking dish; season with oil, salt and sugar
and bake at 200 ° C for 6 minutes. Cook the tagliatelle in salted boiling water. Heat a little oil in a pan with half of the freshly baked tomatoes, drain the pasta and toss for 1/2 minute. Serve it with the other cherry tomatoes, the burrata in small pieces and the oregano.

Recipe Gnocchi with pecorino cheese with broad beans and cherry tomatoes – Italian Cuisine

Ingredients

500 g ricotta
150 g flour 00
120 g cherry tomatoes in water and salt
50 g grated pecorino cheese
40 g boiled pre-cooked beans
40 g butter
2 pcs egg yolks
marjoram
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of gnocchi with pecorino cheese with broad beans and cherry tomatoes, drain the beans, peel them and chop about half of them. Mix the ricotta, grated pecorino, flour, egg yolks, chopped broad beans and a pinch of salt and pepper in a bowl: you will get a fairly firm mixture. Transfer it to a floured cutting board and knead it with your hands to make one or more loaves; cut them into gnocchi of a couple of centimeters and boil them in abundant salted water for 3-4 minutes. Melt the butter in a pan, let the other half of the whole beans taste and the tomatoes cut in half for a few seconds, then season the dumplings, draining them gradually with the slotted spoon. Distribute them on plates and complete with fresh marjoram leaves and, to taste, with edible flowers.