Tag: Tomatoes

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 Cuttlefish with cream of yellow tomatoes – Italian Cuisine

Ingredients

600 g whole yellow date tomatoes in sauce
6 pcs cuttlefish of 150 g each already clean
paprika
shoots
pistachio grain
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Dose: 6 people

For the recipe of cuttlefish with velouté of yellow tomatoes, grease the cuttlefish well and "breadcrumbs" in the paprika. Brown them in a hot pan with a little oil, cooking them for a couple of minutes on each side. Keep a few tomatoes aside as a garnish and blend the others with their sauce and a drizzle of oil, seasoning with salt and pepper. Divide the cream of tomatoes on the plates, place the cuttlefish on top, complete with the sprouts and the chopped pistachio and serve.

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.