Tag: confit

Bruschetta with grilled aubergines and confit tomatoes – Italian cuisine reinvented by Gordon Ramsay

Bruschetta with grilled aubergines and confit tomatoes



Cut the cherry tomatoes in half, place them on a baking tray lined with baking paper, season with olive oil, salt, sugar and a little fresh thyme. Bake in the oven at 150°C for about 1 hour, until the tomatoes are wilted and caramelized. Grill the aubergines on a hot plate until they are soft and slightly charred.



Cold pasta with marinated feta and confit cherry tomatoes – Italian cuisine reinvented by Gordon Ramsay

Cold pasta with marinated feta and confit cherry tomatoes



In a large bowl, combine the cooled pasta, confit cherry tomatoes, marinated feta, olives, and diced garden vegetables. Add the chopped fresh basil and seasoned with extra virgin olive oil, salt and pepper. Mix well and let rest in the refrigerator for at least an hour before serving.



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