Tag: Tomatoes

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.

Recipe Burrata and crispy ham with asparagus and cherry tomatoes – Italian Cuisine

Ingredients

700 g asparagus
4 pcs small burrate
250 g cherry tomatoes
50 g peeled onion
4 pcs slices of ham
1 pc clove of garlic
thyme lemon
vegetable broth
extra virgin olive oil
salt
pepper
sugar

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of burrata and crispy ham with asparagus and cherry tomatoes, cut the tomatoes in half
and place them on a baking sheet covered with baking paper, with the side of the cut facing upwards. Season with salt, sugar, lemon thyme leaves, garlic, peeled and cut into 2-3 pieces, and a little oil. Cook them at 140 ° C in ventilated mode for 1 hour. Put the slices of ham in a baking pan lined with baking paper; cover them with another sheet of baking paper and rest on a plate to keep them crushed. Bake at 140 ° C for 20 minutes, then remove the plate and the baking paper and cook for another 40 minutes. Take them out of the oven and pat dry with kitchen paper. Clean the asparagus; cut the stems of 500-600 g of vegetables into slices and divide the tips in half. Cut the remaining asparagus into thin strips, gradually dipping them in ice water. Coarsely chop the onion and fry over a medium heat in a saucepan with 2 tablespoons of oil for a couple of minutes; add the asparagus slices and 2 ladles of vegetable stock and continue cooking for 40 minutes; then blend everything with an ice cube, obtaining a cream (if you want a very fine consistency, you can pass it through a sieve). Brown the asparagus tips in a pan with a film of oil for 3-4 minutes, adjusting with salt. Spread the asparagus cream on the plates, place the burrata on top and a slice of ham cut into small pieces. Complete with the tomatoes, the browned asparagus tips and the ribbons, drained, dried and seasoned with oil, salt and pepper.

Risotto with stracciatella and tomatoes – Italian Cuisine

Peel the shallot and chop finely, then brown it in the pan with the oil, along with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.

Then start cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is creamy, remove from the heat.
Stir in the stracciatella and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add them to the risotto keeping aside a few pieces for decoration.
Taste and evaluate if you need to adjust salt (anchovies and tomatoes are salty, so there should be no need, but it also depends on personal tastes).

Serve the risotto with stracciatella and tomatoes, decorated with the anchovies and the remaining tomatoes and serve.