Sun dried Tomatoes cream with Hot Peppers and Garlic

SUN DRIED TOMATOES CREAM WITH HERBS AND LEMON

ITA | ENG

Ingredients:

Dried tomatoes (60%), dressing of extra virgin olive oil, lemon, garlic, oregano, salt, ascorbic and citric acid.

Package:

150g can

Production:

To produce our cream we select only the best dried tomatoes, we grind and toss them mixing delicately the obtained cream with our precious extra virgin olive oil extracted cold. Our CREAM OF DRIED TOMATOES WITH HERBS AND LEMON is ready to be potted and pasteurized. Despite executing an handmade process, the farm respects and values every hygienic measure provided for by the law (HACCP system).

Taste:

To the smell it releases a sensation of freshness owing to lemon. To the palate it presents a delicate taste where dominant flavors, tomato and lemon, are intensified by a stimulating aftertaste of garlic and oregano. Delicious to accompany fish pot as grilled filet or carpaccio of swordfish. Taste it even over a crusty pizza with rosemary for a special and tasty aperitif.

RECIPE

Fregola (similar to couscous) with cream of dried tomatoes, herbs and lemon with capers from Pantelleria.

by Ginevra Antonini

DIFFICULTY: Low

PREPARATION TIME: 30 minutes

INGREDIENTS:

300 gr fregola or pearl millet
3 table spoons cream of dried tomatoes, herbs and lemon
1 fistful of capers
1 basil steak
2 cucumbers
1 drop of biologic olive oil with lemon
Oregano

METHOD:

Cook the fregola following the package directions, strain and wash with cold water. Mix in a cup the cream of dried tomatoes with herbs and lemon with capers and grounded basil. Add fregola. Cut the cucumber in thin slices and make a salad that will be seasoned with oregano, salt and oil. Use the salad as a base for fregola that will be served in a bowl, garnished with a leaf of basil.