Paccheri Vivandera
If I say summer, I say tomato! For me, summer, at least in the kitchen, is mainly this. Among all the ingredients that this season offers us I choose them: tomatoes! As a child I hated this vegetable, the memory of the tasteless and floury tomatoes that the school canteen offered me still makes me shudder. Over the years, however, growing up, my tastes have also changed and at least for twenty years they have been inevitable in my kitchen. Indeed I'm honest, and I'm a bit ashamed of it, tomatoes are one of those ingredients that I have all year round... Alas, I can't follow their seasonality, I'm too greedy about it. It must be said, however, that from June to September every year is a return to the origins. Cherry tomatoes in their season are a real explosion of taste and sweetness!
Today to inaugurate the beautiful season now at the gates I brought to the table a riot of tomato. Pasta yes... and what pasta! Paccheri Vivandera (strictly al dente) with double tomato and burrata. Yes, a simple, however good, tomato sauce was not enough for me. I went to enrich even more this first course with fragrant and sweet confit tomatoes! This first course is very simple but really good.
Ingredients
160 g paccheri2 clove of garlic10 cherry tomatoes1/2 vanilla bean1 bunch of aromatic herbs (thyme, sage, rosemary, basil, lemon balm, marjoram and mint)1 teaspoon sugarsalt and black pepper to taste2 small burrata1 jar of tomato sauce
Procedure
Start from the preparation of confit tomatoes by washing them thoroughly and cutting them in half lengthwise. Line a small baking sheet with half of the aromatic herbs, distributing them evenly. Place the chopped cherry tomatoes on top and, with the tip of a knife, cut the vanilla pod taking the oilseed pulp. Sprinkle the seeds on the surface of the cherry tomatoes, season with a drizzle of extra virgin olive oil, a light sprinkling of sugar, salt and black pepper. Cover the tomatoes with the remaining bunch of herbs and a crushed clove of garlic. Bake at 150°C (hot oven) for 2 hours. When there are about 30 minutes left, open the oven door slightly so as to let the moisture out.Meanwhile, prepare a classic tomato sauce by gently frying a clove of garlic in a little oil then add the tomato sauce, basil leaves and salt slightly. Cook over low heat for at least 30 minutes. Cook the pasta in salted water, drain it al dente and dip it directly in the tomato sauce. Stir in it for a few minutes and serve adding the confit tomatoes and burrata cheese. For a crunchy touch instead of grated Grana cheese (which is not needed, because we already have burrata) you can sprinkle with a tablespoon of breadcrumbs instead!
If I say summer, I say tomato! For me, summer, at least in the kitchen, is mainly this. Among all the ingredients that this season offers us I choose them: tomatoes! As a child I hated this vegetable, the memory of the tasteless and floury tomatoes that the school canteen offered me still makes me shudder. Over the years, however, growing up, my tastes have also changed and at least for twenty years they have been inevitable in my kitchen. Indeed I'm honest, and I'm a bit ashamed of it, tomatoes are one of those ingredients that I have all year round... Alas, I can't follow their seasonality, I'm too greedy about it. It must be said, however, that from June to September every year is a return to the origins. Cherry tomatoes in their season are a real explosion of taste and sweetness!
Today to inaugurate the beautiful season now at the gates I brought to the table a riot of tomato. Pasta yes... and what pasta! Paccheri Vivandera (strictly al dente) with double tomato and burrata. Yes, a simple, however good, tomato sauce was not enough for me. I went to enrich even more this first course with fragrant and sweet confit tomatoes! This first course is very simple but really good.
Ingredients
160 g paccheri
2 clove of garlic
10 cherry tomatoes
1/2 vanilla bean
1 bunch of aromatic herbs (thyme, sage, rosemary, basil, lemon balm, marjoram and mint)
1 teaspoon sugar
salt and black pepper to taste
2 small burrata
1 jar of tomato sauce
Procedure
Start from the preparation of confit tomatoes by washing them thoroughly and cutting them in half lengthwise. Line a small baking sheet with half of the aromatic herbs, distributing them evenly. Place the chopped cherry tomatoes on top and, with the tip of a knife, cut the vanilla pod taking the oilseed pulp. Sprinkle the seeds on the surface of the cherry tomatoes, season with a drizzle of extra virgin olive oil, a light sprinkling of sugar, salt and black pepper. Cover the tomatoes with the remaining bunch of herbs and a crushed clove of garlic. Bake at 150°C (hot oven) for 2 hours. When there are about 30 minutes left, open the oven door slightly so as to let the moisture out.
Meanwhile, prepare a classic tomato sauce by gently frying a clove of garlic in a little oil then add the tomato sauce, basil leaves and salt slightly. Cook over low heat for at least 30 minutes. Cook the pasta in salted water, drain it al dente and dip it directly in the tomato sauce. Stir in it for a few minutes and serve adding the confit tomatoes and burrata cheese. For a crunchy touch instead of grated Grana cheese (which is not needed, because we already have burrata) you can sprinkle with a tablespoon of breadcrumbs instead!
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