Tag: Tomatoes

Savory pie with cherry tomatoes: the quiche of summer – Italian Cuisine

In summer you only want fast and possibly unique dishes. Like the cherry tomato pie, which combines the main summer vegetable with a cream cheese

THE Cherry tomatoes they are truly the summer vegetable par excellence. If you have a vegetable garden, you know how they can multiply at the speed of light; in the same way, if you buy them at the supermarket or from the greengrocer, it is impossible to resist and you always end up buying them in abundance. So, what to do to keep them from wilting?

There savoury cake it is always the right answer to dispose of surpluses in the fridge. This ai Cherry tomatoes, then, it is very simple to prepare and is really a greedy solution to save dinner, when you don't have too much desire to cook.

Below you will find the recipe, in the gallery, however, some Advice not to make a mistake in cooking the cherry tomatoes and to preserve the savory pie in the best possible way.

Savory pie with cherry tomatoes: the recipe


For this savory pie you will need: 1 roll of shortcrust pastry, 250 gr of cow's milk ricotta, 100 gr of Emmenthal, 200 ml of cooking cream, 2 eggs, 50 gr of grated Parmesan, 250 gr of cherry tomatoes, fennel seeds, thyme, dried oregano, extra virgin olive oil, salt and black pepper to taste.


In a bowl, combine the ricotta, cream, eggs, Parmesan cheese and coarsely chopped Emmental. Stir vigorously, to obtain a homogeneous mixture. Now line a pan with the shortcrust pastry, piercing the bottom with the prongs of the fork and taking care that the dough on the edges does not crumple. Pour the creamy mixture and level it. It's time to prepare the cherry tomatoes, cutting them into slices. Arrange them on the filling and sprinkle with fennel seeds, thyme and dried oregano. Add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Preheat the oven to 180 ° C and bake the quiche for about 45 minutes. Serve it hot.

Friselle, in addition to tomatoes, there is more! – Italian Cuisine

Friselle, in addition to tomatoes, there is more!

The classic frisella is seasoned with tomato, but if you want to change this version, we offer you some alternatives. Aperitiviamo?

Summer, woe to turn on the stove, least of all the oven: with the heat outside, you risk melting! So what good and quick cooking that does not require cooking? There frisella, for example!

Apulian specialty, to be exact Salento, has an ancient history behind it: it is said that it was the bread of travelers, as it could be kept for a long time. Then it was enough to soak it with a little sea water and olive oil to enjoy it in all its fragrance.

Today the classic version includes it seasoned with tomato, by way of bruschetta. But if you have a dinner with friends and you want to welcome them with a slightly different aperitif or appetizer, why not try dressing the frisella with other ideas? For example with swordfish and mussel tartare or with rocket and mortadella.

Below you will find others recipes really inviting (one of which is sweet, would you ever have said that?); in our gallery, instead, gods advice to soak it to perfection!

Nordic Friselle

From the Mediterranean to the Nordic style. For this frisella get 4 friselle, 100 gr of spreadable cheese, 120 gr of smoked salmon, 1 red onion, extra virgin olive oil and lemon juice to taste. Do this: while you are soaking the friselle, leave the smoked salmon to marinate for a few minutes in a dip of extra virgin olive oil and lemon juice. When the friselle are wet (but not soup), spread them with cheese and stuff them with a slice of salmon. Now cut the red onion into slices and place each washer on the friselle. Serve on the table.

Friselle with chard and cannellini beans

A balanced and tasty recipe. Get yourself: 4 friselle, 300 gr of cannellini beans canned, 300 gr beets, 1 onion, salt, pepper and extra virgin olive oil to taste. Do this: clean the beets and boil them in lightly salted water. When you drain them, keep the cooking water. Now switch to the beans: drain them from their water and in a bowl, flavor them with a drop of oil, ground black pepper and a little finely chopped onion. Now, use the cooking water from the chard to soak the friselle, soaking them for a few seconds. Place the friselle on the plate and place a beet leaf on top, then a spoonful of beans. Spend a little oil and enjoy your meal!

Friselle with caponata

You have advanced of the vegetable caponata? It can become the perfect condiment for your friselle. Do this: first, soak the friselle, then on each one, place a spoonful of cold caponata. Sprinkle with a pinch of salt and ground pepper and season with a drizzle of extra virgin olive oil.

Friselle with tuna

The marinated raw tuna it can be a delicious condiment for friselle. Get: 4 friselle, 500 gr of tuna, lemon juice, extra virgin olive oil, salt and pepper to taste. First, prepare the tuna tartare by cutting the fillet finely and then marinating it with an emulsion of lemon juice and extra virgin olive oil. Then wet the friselle and season them with a few tablespoons of tuna tartare, finishing with salt and freshly ground pepper.

Friselle fruit salad

Friselle… sweets! why not? You can serve them at the end of a meal. Get: 4 friselle, fresh seasonal fruit (whatever you have available), mascarpone cream, a few leaves of fresh mint, sugar to taste. Do this: soak the friselle in water and sugar (3 tablespoons will be enough for a salad bowl). Spread the friselle with a generous layer of mascarpone cream (find the recipe here) and then add the above fresh fruit salad cut into small pieces. Finally garnish with two leaves of fresh mint.

Gratin tomatoes, the recipe step by step – Italian Cuisine

Gratin tomatoes, the recipe step by step
Gratin tomatoes, the recipe step by step
Gratin tomatoes, the recipe step by step
Gratin tomatoes, the step by step recipe
Gratin tomatoes, the recipe step by step
Gratin tomatoes, the recipe step by step
Gratin tomatoes, the step by step recipe

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