1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


← Back to recipes page

Tomato Sauce, Fior di Latte & Basil Episode #4
(Serves 4)

Ingredients
1¼ cup fresh cherry tomatoes
2 cups or 1 jar store bought, semi-dry cherry tomatoes made at home
3/4 cup fior di latte mozzarella sliced in little long strands
1/2 cup grated Parmiggiano Reggiano
1/3 cup onions, finely chopped
·1 clove garlic
1/4 cup extra virgin olive oil
sea Salt, freshly crushed pepper or Peperoncino to taste
1 cup fresh basil

Method:

1. Bring salted water in a large pot to boil the spaghetti.

2. In a large skillet capable of accommodating the pasta, sauté chopped onion and a piece of garlic in olive oil until golden. Remove garlic. Add the fresh tomatoes first. After a couple minutes then add the semi-dry tomatoes. Simmer for a couple minutes.

3. Toss the Spaghetti all Chitarra in the boiling water. Once the water returns to boil quickly drain. For dry pasta follow manufacturer direction. Toss the spaghetti in the skillet with the sauce. Gently mix adding the grated Parmiggiano Reggiano and plate quickly.

4. Finish dish with Fior di Latte and basil. Drizzle a little olive oil, a pinch of coarse cracked pepper or peperoncino and serve.

Notes— Preheat oven at 250°C
-Semi-dry tomatoes are available through fine foods shops. Drain the oil from oil. Cut fresh cherry tomatoes in half and spread on tray. Sprinkle with sea salt over them.
-Bake in the oven until they shrivel. This will heighten their sweetness. Once shriveled broil till the edges blacken a little.
-In Ontario Fior di Latte is of excellent quality. Make a 500 grams pasta ball as per Pasta a Mano recipe (125 gr. ea. serving). If you are using dry pasta then 320 grams (80 gr. ea.) should be a regular portion.
Wash the basil leaves, pat dry, roll them up in little bundles and slice across into little long strands.
This recipe will be at its best during the summer months when local tomatoes and basil are available.

_____________________

Salsa ai Pomodorini Fior Di Latte e Basilico
(Ricetta di;Angelo Bean)

(Per 4-5 persone)

Ingredienti:

150 gr. pomodori Cigliegini tagliati a Metà
150 gr. pomodori Cigliegini Tagliata Metà e Asciugati in Forno per 20 min. @350°F
1 mozzarella Fior di Latte; tagliata a cubetti
4 cucchiai olio ex. Verg. D’Oliva
½ cipolla ; media tritata
1 spicchio d’aglio tritato
12 foglie basilico fresco
4 cucchiai parmiggiano grattato
sale e pepe * peperoncino se desiderato

Metodo:

1. In una padella grande abbastanza da contenere anche la pasta, con fuoco medio
alto, aggiungere l’olio ex. verg. E friggere la cipolla con l’aglio per 2-3 min.

2. Poi aggiungere i cigliegini crudi cucinare per 3-4 minuti, poi agguingere i cigliegini asciugati in forno e cucinare per 3-4 minuti ancora.

3. Regolare con sale e pepe e tenere da parte.

4. Cucinare la pasta scolarla e saltarla con i pomodorini.

5. Aggiungere il Fior di latte, parmiggiano e il basilico. Quando la mozzarella incomincia
a filare servire immediatamente.