Tag: tomato

Tomato Pie Recipe – Italian Cuisine – Italian Cuisine

Tomato Pie Recipe - Italian Cuisine


  • 500 g of ribbed tomatoes
  • 3 pcs garlic cloves
  • 1 pc a roll of short pastry
  • thyme
  • basil
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • salt in flakes

For the tomato pie recipe, wash the tomatoes, cut them into 6 wedges and empty out the seeds; place them on a baking sheet lined with baking paper and cook them at 180 ° C for 15 wedges and empty out the seeds; place them on a baking sheet lined with baking paper and bake them in a baking pan covered with baking paper, prick it with a fork and cook it at 180 ° C for 10 minutes. Spread the tomatoes on the pasta disk, add the cloves of poached garlic and a few sprigs of thyme and bake again at 180 ° C for 15 minutes. Take the cake out of the oven, season it with
a drizzle of oil and salt flakes, complete with basil leaves and flakes of Parmesan and serve.

Recipe Tomato tart – Italian cuisine – Italian Cuisine

Recipe Tomato tart - Italian cuisine


  • 400 g ripe tomatoes
  • 250 g ricotta
  • 250 g white spelled flour
  • 100 g shelled almonds
  • 50 g mascarpone
  • lemon
  • dry oregano
  • pitted Taggiasca olives
  • garlic powder
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of tomato tart, mix the spelled flour with 60 g of oil, 70 g of cold water and a pinch of salt, then blend everything until you get a compact mixture. Let it rest in the covered fridge for 30 minutes.
For the filling: chop the almonds and mix them with ricotta and mascarpone; season with 1 teaspoon of grated lemon peel, 1 teaspoon of garlic powder, 1 tablespoon of oregano and a pinch of salt and mix everything. Wash the tomatoes and cut them into slices about half a centimeter thick.
Flour the work surface and roll out the dough, obtaining a sheet of about 2 millimeters thick. Grease a rectangular baking dish (28 × 23 cm) with a little oil. Lay the dough on it, making it stick to the edges, then remove the excess dough. Prick the bottom with a fork, stuffed with the filling, pour over the sliced ​​tomatoes and a nice handful of Taggiasca olives.
Season with a little oil and freshly ground pepper and bake at 180 ° C for about 30 minutes. Decorate to taste the tart with savory and serve warm.

Pasta with tomato: nutritional values, calories and benefits – Italian Cuisine

Pasta with tomato: nutritional values, calories and benefits


It is the most loved Italian food in the world. Consumed correctly and in the right quantities it is also an excellent ally of the line and health. Find out why

Pasta with tomato sauce is one of the most popular and appreciated Italian dishes abroad. It has always been a protagonist of our Mediterranean diet, recognized throughout the world as a real nutritional model useful for staying healthy and fit. In addition to being good to eat, pasta with tomato cooked properly and consumed in the right quantities can be an excellent ally of health and the line. "This dish provides vitamins, fiber and" good "carbohydrates that give energy and promote the proper functioning of the organism", explains the nutritionist Valentina Schirò.

Pasta with tomato: nutritional values

From a nutritional point of view, a plate of tomato pasta topped with a tablespoon of extra virgin olive oil ensures a good share of complex carbohydrates. "These are essential nutrients to make the metabolism work well and help the body burn fat," explains the expert. It also has good satiating power. «The complex carbohydrates of pasta provide energy to the body in a slow way and help us feel fuller and longer. The sense of satiety increases if the pasta is whole. Compared to the white one, the dark one provides constant energy, allowing the body to absorb and use sugars more slowly because it is more rich in fiber, "explains nutritionist Valentina Schirò. But the benefits do not end there. The wholemeal increase also increases the amount of antioxidants present in the dish that help them stay young. "It provides a greater quantity of polyphenols that carry out a real protective action on the health of the heart and of the organism in general", adds the expert.

Because it's good

A pasta with tomato sautéed in a pan with extra virgin olive oil is better than a plate of penne or spaghetti with raw or plain oil. "In addition to being more good on the palate, it is richer in precious nutrients. Tomato is a good source of lycopene. This antioxidant, useful for fighting aging, becomes more available with cooking. The extra virgin olive oil instead provides essential fatty acids that help keep blood sugar at bay, blood sugar levels, responsible for sudden hunger attacks, "adds nutritionist Valentina Schirò.

Why eat it al dente!

The ideal is to cook pasta with tomato sauce al dente. «Compared to the well-cooked one it has a lower glycemic index. Indeed, prolonged cooking makes the starch of which it is rich more quickly absorbed by the organism , explains the nutritionist.

How to consume it

"The best way to consume pasta with tomato without compromising the line is to avoid combining it in the same meal with other sources of carbohydrates such as bread or pizza," adds the expert. Attention also to the quantities. «Tomato pasta is highly energetic. A portion of 70 grams of spaghetti or rigatoni with tomato provide about 380 calories ".

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