Sun dried Tomatoes cream with Hot Peppers and Garlic

SUN DRIED TOMATOES CREAM WITH HOT PEPPERS AND GARLIC

ITA | ENG

Ingredients:

Dried tomatoes (60%), dressing based on extra virgin olive oil with chilli and garlic, salt, ascorbic and citric acid.

Package:

150g can

Production:

To produce our creams, we select only the best dried tomatoes, mince and toss them with our precious extra virgin olive oil with chilli and garlic. Our CREAM OF DRIED TOMATOES WITH GARLIC AND CHILI is ready to be potted and pasteurized. Despite executing an handmade process, the farm respects and values every hygienic measures provided for by the law (HACCP system).

Taste:

To the taste it releases a enjoyable sensation of dried tomatoes and garlic, to the palate it’s intense, hot and tasty. It’s perfect for pasta arrabbiata as well as base for tasting sauces and to flavor grilled meats. Also perfect for bruschetta and canapé, to be served as an aperitif or as entrée. Try also on plain white pizza.

RECIPE

Bruschetta with cream of dried tomatoes chili and garlic with clams.

by Ginevra Antonini

DIFFICULTY: Medium

PREPARATION TIME: 15 minutes + bread's lievitation time

INGREDIENTS:

1 kg clams
500 gr white biological flour 00
200 ml water
1/2 glass dried white wine
1 block brewer’s yeast
2 tb spoons sugar
1 drop mono-varietals Leccino oil
2 tb spoons cream with dried tomatoes, chili and garlic
2 cloves of garlic
2 parsley sticks

METHOD:

Form a dough with flour, water, yeast dissolved in water with sugar and a little oil. Mix and set aside for doubling its volume. Once done, heat the oven up to 250 degrees, take the dough, pour in a tablespoon of cream of dried tomatoes and shape a long, narrow vein. Brush them with oil and salt and cook for about 30 minutes. Then let it in the oven (switched off) for another 30 minutes. It’s better to do it the same morning to allow the bread to compact well. Sauté the clams with bio olive oil with garlic and chilli, and then simmer with white wine until reduced. Cover them and leave them open for 5 minutes. Meanwhile take the bread slices and toast them in the oven at about 200 degrees. Remove the shell from the clams and place them on each slice (in an amount determined by you), add the juices from the clams and finish with chopped fresh parsley.