Friday, April 17, 2009

Lee's Chopping (on Thursday, April, 16th)

Yesterday's evening at the Locanda Montalto was absolutely worth all the hard work Pablo and Valeria have put me through, cause they let me prepare the "pomodorini confit" AND even allowed to share the recipe with you! They are dried cherry tomatoes spiced up with cinnamon, salt, sugar and thyme, and they are just delicious. Very nice little detail for a simple pasta or served on small slices of bread as - almost - "vegetable petit fours". You just take ripe and tasty cherry tomatoes, cut them in half, set them side by side (cut part up) on a cookie sheet, sprinkle them with olive oil, fresh thyme, sugar, salt and freshly ground cinnamon and then put them in the oven for 90 min at 210°F.

You can prepare a bunch and keep them for a week in a sealed container in the fridge! They are looking very sexy (and tasting very yummy) with pasta dishes – add them to sauces whose taste arrives a little later, like mushrooms… The tomato has an immediate sweetness that is a great overture to the mushroom to come! Or cut them into smaller pieces, mix with some olive oil and serve on crostini. Make sure you use a dense bread! mmmhhhh........jammm!

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