30 May, 2009

Puff, puff... puff pastry


Finally, the weather changed a bit yesterday, it was cooler and fresher, rained a little bit. Yay, I could turn my oven on without melting in front of it. The sad news, however, is that the heat killed my thyme, while I was away. Does anyone know if it will recover? What if I cropped it, would it grow again? It's completely burnt and dry. And I'm so sad for that, I'll have to look for another plant to buy.
This is the result of the yesterday's weather change. Hope you're not getting tired of my tarts!!! 'Cause I have many more recipes I'd like to try.
If you are looking for a quick, meatless dinner, this is a solution for you.
And if you like puff pastry, grab a piece of this tart, you won't be sorry.
My husband's comment was simply: "This one's good, too." He had in mind the Ricotta and Leek tart that I made again last week and that he liked very much.
I have to say one more thing. I've never made puff pastry myself. I guess I fear it a little bit. And on the other hand, that's the beauty of having a quick home made meal using some help, where the thing would have become a long story instead. And another reason is that I always expect to find a new recipe inside the package of my store bought puff pastry. That's how I found this one. Thanks, Mr. Giovanni Rana, I enjoyed your recipe very much.

SAVOURY TARTE TATIN WITH MOZZARELLA

1 sheet of puff pastry
6-8 small tomatoes
1 potato
1 mozzarella (100 or 125 g)
a few basil leaves
extra virgin olive oil
salt and pepper to your taste

Cut tomatoes in halves, remove seeds, salt them and leave on the cutting board for a few minutes with the cut part down.

Peel and dice the potato, season to your taste.

Oil the bottom of a tart pan or even better a springform (mine was too small so I opted for the tart pan).
Place tomatoes in it with the cut part facing down. Distribute the potato pieces in between.

Cover with the puff pastry sheet and punch with a fork.

Bake in an oven preheated to 200°C for about 30 minutes. Well, after 15 minutes, my tart was already nice golden colour, and since I didn't want it to burn waiting for potatoes to be done, I reduced the temperature to 180°C for the remaining 15 minutes.
Take the tart out of the oven and carefully turn over on a serving plate. This is why a spring form is better here, it would have made thing easier, not to mention the fact that everything sticks to the bottom of my tart pan. I had to put tomatoes and potatoes back in their place.

Now put sliced mozzarella on top, decorate with basil leaves and serve.

Oh, wait. I changed it a little bit. I put the tart back to the oven just for a couple minutes until mozzarella started melting, and I forgot to put the basil on top, I guess the kids were screaming for dinner to be served. Or was it my husband? Phew!!!
I had a little bit of puff pastry left so I cut it into triangles, placed a piece of prosciutto cotto on top, and then rolled them starting from the bottom of the triangle, and baked.

I also served my favourite summer appetizer yesterday evening: Prosciutto e melone.
It's so refreshing and nourishing on summer evenings.


Enjoy!

TARTE TATIN SALATA ALLA MOZZARELLA

1 rotolo di pasta sfoglia
6/8 pomodorini
1 patata
1 mozzarella
un ciuffetto di basilico
olio extra vergine di oliva
sale e pepe

Tagliate a metà i pomodori, togliete i semi, salateli e lasciateli capovolti per qualche minuto.
Ungete d'olio il fondo di uno stampo per torte a cerniera oppure uno stampo per le crostate.
Disponete i pomodori nella tortiera con la parte tagliata verso il basso.
Tagliate a dadini la patata e distribuitela negli spazi vuoti, tra un pomodoro e l'altro.
Regolate di sale e pepe.
Coprite con la pasta sfoglia e bucherellate la superficie.
Cuocete in forno a 200°C per 15 minuti, abbassate la temperatura a 180°C e lasciate cuocere per altri 15 minuti.
Staccate accuratamente i bordi della torta dalla tortiera.
Rovesciatela sul piatto di portata e completate con le fettine di mozzarella e le foglioline di basilico.
Io l'ho messa di nuovo nel forno per qualche minuto prima di servire.

PITA OD LISNATOG TIJESTA S MOZZARELLOM

1 list lisnatog tijesta
6/8 malih rajčica
1 krumpir
1 mozzarella
nekoliko listića bosiljka
maslinovo ulje
sol i papar

Prerežite rajčice napola, odstranite prstom sjemenke, posolite i ostavite da se cijede nekoliko minuta.
Ogulite krumpir i narežite na kockice. Posolite i popaprite po želji.
Rasporedite rajčice u nauljeni kalup za tortu, prerezani dio okrenut prema dolje. Rasporedite krumpir u prazan prostor između rajčica.
Prekrijte rastanjenim lisnatim tijestom koje izbušite vilicom.
Pecite u pećnici zagrijanoj na 200°C oko 15 minuta, potom smanjite temperaturu na 180°C i pecite još 15 minuta.
Pažljivo odvojite rub pite od kalupa, pa izvrnite na tanjur.
Složite mozzarellu narezanu na kriške na vrh, ukrasite listićima bosiljka i poslužite. Ili ako vam se više sviđa, vratite pitu još koju minutu u pećnicu da se mozzarella malo rastopi.
Dobar tek!

29 May, 2009

Did you know about... Zucchini?


Sedanini with Zucchini and Robiola Cheese

Spring and bright coloured vegetables are such an inspiration for me. And as I start putting away the heavy clothes, I start doing the same thing with my cooking. I start cooking lighter - not that I count calories, but simply things that make me feel less heavy and that I can digest more quickly.
In this sense, living in Italy and cooking Italian style is a great advantage.
A few words about zucchini: it's an easily digestible vegetable and therefore everyone can eat them - kids, elderly people, if you're recovering from an illness or if you have stomach problems. Boiled zucchini have highly detoxifying properties. They are an excellent source of Potassium, Lutein and Zeaxanthin (wondering who these guys are? Good guys that reduce the risk of developing age-related macular degeneration (AMD), as well as the risk of cataract development. They can also be found in eggs, spinach and other green vegetables. Foods considered good sources of these nutrients also include kale, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas, swiss chard and Brussels sprouts).

Need more to convince you? They also contain Vitamins C and E and Folic Acid. The reason why they should be cooked shortly.
Don't forget to grab some zucchini on your next trip to the grocery store.
Or even better, plant some in your garden or in a pot on your balcony.

Sedanini with Zucchini and Robiola Cheese

For this recipe I also used Robiola. It's a fresh, soft, creamy Italian cheese, without rind. I don't know if you can find it where you live but it's worth looking for it. Here are two sources where you can read more about it: Wikipedia and Robiola di Roccaverano. It's the only Italian D.O.P. cheese made with all three kinds of milk - cow, goat and sheep. Usually all three are combined, with percantage of cow milk being about 85% in industrially produced one. But should be actually made with 50% minimum of goat milk, and the other 50% either cow or sheep (in D.O.P. cheese). Farmers sometimes make it with 100% goat milk as well.

In this quick and delicious pasta dish I combined both zucchini and Robiola, and I liked it very much. Hope you'll enjoy it as well.

Sedanini with Zucchini and Robiola Cheese

Ingredients: (for 2)
* 200 g pasta (e.g. sedanini or pennette)
* 2-4 zucchini (depends how big they are)
* 2 cloves of garlic
* 100 g Robiola
* Extra virgin olive oil
* 4 tblspoons grated Parmigiano Reggiano + more for serving
* a few fresh basil or parsley leaves



Bring a large pot of water to boil. Add pasta and salt.
At the same time, put oil and garlic cloves, slightly crashed, in a skillet and start warming up. Don't let it burn or it will give bitter taste to the pasta. I usually remove it from the skillet once I start feeling garlic smell develop.
Add zucchini cut into tiny sticks and cook them stirring continuously.

It should take you just enough time for the pasta to be cooked. Cooking time for sedanini is 8 minutes, I drained them after 6 minutes, saving some water for later.
Mix the pasta with zucchini, add robiola and Parmigiano, stir for both cheeses to start melting and become creamy.
Start adding a few tablespoons of water at a time, stirring always until pasta is al dente. Add chopped basil. That's it. Serve with more grated Parmigiano if you like, or even better, with some soft pecorino.




Sedanini with Zucchini and Robiola Cheese



Sedanini s tikvicama i sirom

(za 2 osobe)
* 200 g tjestenine (npr. sedanini ili pennette)
* 2-4 manje zelene tikvice
* 2 češnja češnjaka
* 100 g sira Robiole (možete ga zamijeniti krem sirom, poput Philadelphie)
* maslinovo ulje
* 4 žlice naribanog parmezana
* nekoliko listića bosiljka


Stavite veliki lonac vode na vatru, kad provrije dodajte tjesteninu i sol.
Za sedanine vrijeme kuhanja je 8 minuta, ako koristite neku drugu tjesteninu, provjerite na omotu. Ocijedite tjesteninu 2 minute prije nego je kuhana i sačuvajte oko 2 dcl vode.
Čim ste stavili kuhati tjesteninu, zagrijte 2 žlice maslinovog ulja s dva češnja češnjaka. Kad osjetite da je češnjak zamirisao, izvadite ga i dodajte tikvice narezane na štapiće, i miješajući kuhajte dok ne bude gotova tjestenina, pazeći da tikvice ne izgore.
Ocijedite tjesteninu i dodajte u tavu s tikvicama. Dodajte i krem sir (Robiolu) i naribani parmezan (oko 4 žlice, ili po želji), miješajte na niskoj temperaturi da se sirevi otope, a onda dodajite malo po malo vruće vode koju ste sačuvali, dok tjestenina ne bude kuhana i ne stvori se lagani kremasti umak. Ne treba se presušiti.
Poslužite s još naribanog parmezana i narezanim ili nakidanim listićima bosiljka.
Dobar tek!



Sedanini with Zucchini and Robiola Cheese

Sedanini con zucchine e robiola

(per 2)
* 200g di pasta (sedanini, pennette o simile)
* 2-4 zucchine
* 100 g di Robiola
* 2 cucchiai di olio extra vergine
* 4 cucchiai di Parmigiano grattugiato
* 2 spicchi di aglio
* qualche foglia di basilico


Lessate la pasta in abbondante acqua salata e scolatela quando mancano ancora 2-3 minuti alla fine della cottura.
Nel frattempo, rosolate l'aglio in una padella con olio. Togliete l'aglio e aggiungete le zucchine tagliate a "fiammiferi" e saltatele per qualche minuto mescolando (giusto il tempo di cuocere la pasta). Scolate la pasta, conservando un po' di acqua di cottura, e aggiungetela alle zucchine. Aggiungete i formaggi (Robiola e Parmigiano), mescolate finché non si sia creata una crema. Cominciate ad aggiungere l'acqua calda che avete messo da parte e mescolando continuate a cuocere finché non si sia mantecato tutto.
Servite con Parmigiano o pecorino grattugiati e le foglie di basilico tritate.
Buon appetito!

19 May, 2009

Asparagi al forno


Hey, did anyone miss me?
Sorry I haven't been able to post anything in the last 10 days or so, but I've been working a lot, sleeping very little and eating very, very quickly.
Well I guess working from home and being a mom at the same time is not always the happiest combination in the world. But I'm trying to survive.
What happens in periods like this is a lot of quick dinners, usually put together with few ingredients I can find in an almost empty fridge, because even grocery shopping is a mission impossible.
I'm taking just a short break from work to write this post, and then I'll go back to my translation - can't get away from my computer, can I?

OVEN BAKED ASPARAGUS

1/2 kg asparagus
2 slices of cooked ham (prosciutto cotto)
80 g Fontina cheese
2 eggs
grated Parmigiano Reggiano
salt, butter


Wash the asparagus and peel the tougher outer skins. Boil them shortly till al dente.
Place drained and dried asparagus in a slightly buttered oven pan with the tips facing the centre. Since they were too long for my 25 cm (11") tart pan, I shortened them and then chopped and distributed the pieces between the whole ones.


Put a few pieces of butter over the tips.
Add ham cut in stripes and sliced Fontina cheese.




Whisk the eggs with a pinch of salt and grated Parmigiano (1-2 tblspoons). Pour the eggs over asparagus, cheese and ham,


and bake for 10 minutes in a very hot oven (around 220°C) just until the eggs are set and the cheese starts melting.
I served this "frittata" with a mixed salad.
Buon appetito!



ASPARAGI AL FORNO

1/2 kg di asparagi
2 fette di prosciutto cotto
80 g di fontina
2 uova
Parmigiano Reggiano grattugiato
sale, burro

Lessate gli asparagi tenendoli molto al dente, sgocciolateli ed asciugateli.
Disponeteli in una pirofila leggermente imburrata con le punte verso il centro.
Sopra la parte tenera distribuite qualche pezzetto di burro, il prosciutto a striscioline e fettine sottili di fontina.
Versate poi le uova sbattute, salate e insaporite con un po' di formaggio grattugiato. Cuocete nel forno riscaldato a 220°C circa per 10 minuti.


ZAPEČENE ŠPAROGE

1/2 kg šparoga
2 kriške prešane kuhane šunke
80 g mekog sira (Fontina)
2 jajeta
ribani parmezan
sol, maslac

Operite šparoge, ogulite donji dio stapki, i kratko prokuhajte, ali da ostanu dosta čvrste. Ocijedite i osušite kuhinjskim papirom. Rasporedite šparoge u namaštenu vatrostalnu posudu tako da vrhovi budu okrenuti prema sredini. Rasporedite nekoliko komadića maslaca na mekane vrhove, pa preko njih stavite narezanu šunku i sir.
Umutite lagano jaja, malo posolite i pomiješajte s naribanim parmezanom. Prelijte preko šparoga, sira i šunke. Pecite u pećnici zagrijanoj na 220°C oko 10 minuta.
Dobar tek!

11 May, 2009

Spring Colours and Flavours



The recipe comes from Cucina Moderna magazine. It's a simple, tasty and healthy way to bring spring colours and flavours to your table. And it only takes 15 minutes to prepare it + 10 minutes for cooking.

STEAMED VEGETABLES SALAD

(for 2)
1 fennel
3 carrots
2 zucchini
1 egg yolk (of a hard boiled egg)
1/2 lemon
fresh thyme
4 tblspoons of Extra virgin olive oil
salt, pepper to your taste

Wash and cut the vegetables. Steamcook them for 10 minutes, they should still be al dente.


Prepare the seasoning. Boil an egg, let it cool, then shell and separate the white from the yolk. Blend the yolk with lemon juice, olive oil, salt and pepper. You can also add a tablespoon of capers if you like.


Season the vegetables, stir, sprinkle with fresh thyme leaves and serve.
Here's what I served this salad with, Chicken and Zuchini Meatballs (I'll be posting about them, so come back if you're interested).



SALATA OD POVRĆA KUHANOG NA PARI
(za 2 osobe)
1 koromač
3 mrkve
2 zelene tikvice
1 žumanjak tvrdo kuhanog jajeta
sok pola limuna
4 žlice maslinovog ulja
listići timijana
sol i papar

Operite i narežite povrće, pa kuhajte na pari 10 minuta.
Skuhano jaje očistite, pa odvojite žumanjak od bjeljanjka. Izmiksajte žumanjak s limunovim sokom i uljem, posolite i popaprite po želji, pa dodajte kuhanom povrću i lagano promiješajte. Ukrasite listićima timijana. Poslužite i uživajte.


MACEDONIA DI VERDURE AL VAPORE
(per 2 persone)
1 finocchio
3 carote
2 zucchine
un tuorlo sodo
1 cucchiao di capperi
mezzo limone
un mazzetto di timo
4 cucchiai di olio extravergine d'oliva
sale e pepe

Pulite e lavate tutte le verdure e tagliatele a pezzetti.
Cuocete a vapore per 10 minuti, in modo che rimangano al dente.
Frullate il tuorlo sodo con i capperi (io l'ho fatto senza), il succo del mezzo limone, olio, sale e pepe, fino a ottenere una salsina omogenea.
Versate il condimento sulle verdure e cospargete con le foglioline di timo.


10 May, 2009

Strawberry and cream tart



This is the treat I prepared today for myself to celebrate Mother's day and wish a happy holiday to all other mothers in the world.

I've also decided to particapate at the contest Inventa la ricetta e potrai vincere un libro di Guido Tommasi! organised by Sandra from the blog Un Tocco di Zenzero.
This recipe falls into category of Sweet recipes, but there are other three you can take part in: vegetables, chicken and childhood memories recipes. And you can win one of 4 illustrated cookbooks. Calling my Bakespace beeps...and fellow bloggers and non, come on, jump in. You can send your recipes in English, as well. There's time till 20 May and it has to be an original recipe that you invented.

STRAWBERRY AND CREAM TART

Ingredients (for a 26 cm tart, that I cut in half and made three 11 cm tarts plus had some extra dough for 4 cookies???):

PIE CRUST

100 g of toasted ground hazelnuts
150 g flour
100 g powdered sugar
120 g cold butter
a pinch of salt
1 egg

FILLING

80 g chocolate (I used dark chocolate with 50% cocoa powder)
2 eggs
250 ml milk
40 g sugar
30 g cornstarch
750 g fresh strawberries
2 tblspoons chopped pistachios

Sift butter, salt and powdered sugar on the kneading board. Add hazelnuts (toasted for about 15-20 minutes in the oven at 200°C and then grounded) and cold butter cut in small pieces.


Rub the butter and dry ingredients with your fingers to get fine crumbs.
Add egg and combine together into a soft dough. NOTE: I cut the recipe in half and therefore, to be able to add only half an egg, had to break it first and beat slightly, but if you are using the whole egg, this is not necessary.


Form a ball, wrap in plastic and leave in the fridge for 1 hour. My dough was a bit too soft, and I added just a bit more flour, but this could be because I added a bit more than half egg.


Roll the crust dough out (between two pieces of baking paper, otherwise it will stick to the board), press into a 26cm (10") tart pan and punch the bottom with a fork.


Bake for about 20 minutes at 200°C (400°F).


Let it cool completely. Melt the chocolate and cover the inside of the tart (bottom and sides).



Now, prepare the cream. Separate the egg yolks from the whites. Whisk the whites with a pinch of salt till soft peaks form and set aside. Mix the yolks with sugar, cornstarch and 4 tablespoons of cold milk. Bring the rest of milk to boil and pour into the yolks mixture, mixing continuously. Cook shortly till it is dense (it really takes a minute from the moment it starts boiling, so don't leave it alone and whisk continuously).
Add the egg whites into warm mixture and mix well. Fill the tart and let it cool.
Just before serving, wash and dry the strawberries. Take a handfull of strawberries and puree them with an immersion blender, with 2-3 tblspoons of powdered sugar and a 1 tblspoon lemon juice. Put into a saucepan and cook for a couple minutes stirring. Arrange the rest of your strawberries on the top of the tart, if they're big, cut them in half/four. Pour the warm strawberry sauce over the tart, sprinkle with chopped pistachios and serve.



PITA S JAGODAMA

Sastojci:

HRSKAVO TIJESTO

100 g poprženih mljevenih lješnjaka
150 g brašna
120 g hladnog maslaca
100 g mljevenog šećera
1 jaje
prstohvat soli

KREMA I ZA UKRAS
80 g čokolade za kuhanje
40 g šećera
2 jaja
30 g škrobnog brašna
250 ml mlijeka

750 g svježih jagoda
2 žlice nasjeckanih pistacija

Prosijte brašno, sol i mljeveni šećer, pomiješajte s mljevenim lješnjacima (ja sam ih prvo popržila 15-20 minuta na 200°C). Dodajte hladan maslac narezan na listiće, pa brzo zamijesite mekano, glatko tijesto i ostavite u hladnjaku 1 sat.
Utisnite tijesto u okrugli kalup promjera 26 cm, izbodite dno vilicom i pecite u pećnici zagrijanoj na 200°C.
Kad se ohladi premažite otopljenom čokoladom.
Za kremu, razdvojite bjeljanjke od žumanjaka. Istucite čvrst snijeg od bjeljanjaka. Žumanjke umutite sa šećerom, škrobnim brašnom i četiri žlice hladnog mlijeka. Zagrijte ostatak mlijeka, neka vrije jednu minutu, pa ulijte u smjesu od žumanjaka i dobro izmiješajte. Prokuhajte nakratko da se zgusne, skinite s vatre pa umiješajte snijeg od bjeljanjaka. Ulijte u pitu.
Prije posluživanja ukrasite jagodama. Oko 100 g jagoda smrvite mikserom s 2-3 žlice šećera u prahu, pa nakratko prokuhajte. Ostatak jagoda operite, osušite, uklonite peteljke i rasporedite na kremu. Ako su velike prerežite ih na pola ili na četiri dijela. Prelijte toplim umakom koji ste ranije pripremili, i ukrasite narezanim pistacijama.

CROSTATA CON CREMA E FRAGOLE


Con questa crostatina, che ho preparato per festeggiare La Festa della Mamma, partecipo al concorso Inventa la ricetta e potrai vincere un libro di Guido Tommasi!, organizzato da Sandra di Un Tocco di Zenzero, nella categoria Goloso per i golosi, ma ci sono altre tre categorie se volete partecipare anche voi: la cucina dei ricordi, Polli, galline & C, verdure e ortaggi, e ci sono anche quatro libri diversi da vincere. Affrettatevi, c'è tempo fino a 20 maggio per partecipare.

Ingredienti:
PER PASTA FROLLA
100 g nocciole tostate e grattugiate
150 g farina
120 g burro
100 g zucchero a velo
1 uovo
un pizzico di sale

CREMA E DECORAZIONE
2 uova
40 g zucchero
30 g amido di mais
250 ml latte

80 g cioccolato fondente
750 g fragole
2-3 cucchiai di zucchero a velo
1 cucchiaio di succo di limone

Setacciate la farina con il sale e lo zucchero, aggiungete le nocciole, precedentemente tostate e grattugiate, e il burro freddo tagliato a pezzetti. Strofinate delicatamente con le mani il burro con degli ingredienti secchi fino a ottenere delle briciole. Aggiungete l'uovo e impastate velocemente. Lasciate riposare in frigorifero per 1 ora.
Stendete l'impasto e foderate uno stampo per crostate di 26 cm. Bucherellate il fondo con una forchetta e infornate nel forno riscaldato a 200°C per 20 minuti. Lasciate raffreddare. Fate sciogliere il cioccolato e ricoprite l'interno della crostata.
Per la crema, separate i tuorli e i bianchi d'uovo. Sbattete i bianchi e lasciate da parte. Mischiate i tuorli con lo zucchero, amido e 4 cucchiai di latte freddo. Riscaldate il resto del latte e lasciate bollire per un minuto. Versate nel composto di tuorli, mescolate e fatte cuocere un altro minuto, finché la crema diventa densa, mescolando continuamente. Togliete dal fuoco e aggiungete i bianchi d'uovo nel composto ancora caldo, mescolando bene tutto. Versate la crema dentro la crostata ricoperta di cioccolato.
Prendete circa 100 g di fragole e riducete in purea con 2-3 cucchiai di zucchero a velo e 1 cucchiaio di succo di limone (nel frullatore). Fate cuocere mescolando per un paio di minuti. Poco prima di servire, disponete il resto delle fragole intere o tagliate a metà sulla crema e versateci sopra la salsa di fragole tiepida.

HAPPY MOTHER'S DAY



This strawberry tart is my gift to all the mothers in the world.
Wish you all a very happy and sweet Mother's Day.

This is the card my sweet 5-year-old daughter prepared for me.
THANK YOU, DARLING!
LOVE YOU, TOO!!!



And this is me and her! Aren't we cute?

05 May, 2009

Slow roasted, fast smelling



There's nothing like a good smell in the kitchen. And when I'm not baking I want to make sure my kitchen smells good the same. That's why I have this little herb “garden” or should I say “herb balcony”? Pots of rosemary, mint, thyme, marjoram, basil, and parsley (the last two are on the other side, but trust me they're there, just weren't presentable).


SLOW ROASTED TOMATOES

The decision about yesterday’s dinner was kind of spontaneous. I saw a pack of very ripe San Marzano tomatoes lying around and I remembered I hadn’t made Slow roasted tomatoes in a very long time.
They are very simple to make and you can do pretty much what you like with them. Eat them like salad, alone with bread or on bruschetta, season a pasta dish, they’ll keep well in the fridge and in the freezer (remember this in the summer when you get plenty of ripe tomatoes in your garden, store them in the freezer and you’ll get some sunny, summer flavor on cold winter days and evenings).
All you need for this recipe are tomatoes (Roma, San Marzano or any other type), fresh or dry herbs, and extra virgin olive oil.
I just took a handful of fresh herbs and chopped them finely with mezzaluna.









Cut tomatoes in two lengthwise, remove seeds with a finger, salt and sprinkle with your herbs. Drizzle with good olive oil and put in the oven.



Normally, I’d roast them for three hours at 150 F (70°C), but I started preparing them late so I raised temperature to 220 F (100°C) and cooked them for 2 hours.
Here they are, just out of the oven.


Usually, when I plan dinner I start from the main dish and then decide what should go with it. This time, it was exactly the opposite. I grilled some chicken and turkey breasts and roasted some thinly sliced potatoes, to go with my roasted tomatoes. A glass of good red wine, and some fruit for dessert.


And today I made a pasta salad with chopped slow roasted tomatoes, thinly sliced green olives and fresh mozzarella.



PEČENE RAJČICE

Odaberite sasvim zrele, mesnate rajčice. Prerežite ih napola po dužini, posolite i pospite svježim ili suhim aromatskim biljem (bosiljak, timijan, origano, list peršuna). Svaku polovicu pospite s malo maslinovog ulja. Pecite tri sata na 70°C ili 2 sata na 100-120°C.
Poslužite kao salatu, prilog, dodatak tjestenini. Možete ih i zamrznuti.



POMODORI ARROSTITI

Lavate e asciugate i pomodori (San Marzano). Tagliateli a metà per senso di lunghezza. Salate e cospargete di olio extra vergine di oliva e un trito di erbe aromatiche (timo, origano, basilico, prezzemolo). Infornate per 3 ore a 70°C oppure 2 ore a 100-120°C.
Servite come insalata, contorno, oppure aggiungete alla pasta. Si possono anche congelare.