Post by concerned on Jun 8, 2008 11:38:03 GMT -5
Thought I'd share these two excellent receipes. Having this today. It's 90 degrees so far in Utica.
Let the tomatoes ripen a few days on window sill.
Recipe #1Salsa di Pomodori Crudi
INGREDIENTS1/2 cup Colavita™ Extra-Virgin Olive Oil
2 cloves garlic, peeled
7 large basil leaves, stemmed
1/4 cup tightly packed parsley leaves, stemmed
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste
1 pound (about 3 or 4) large meaty plum tomatoes
4 tablespoons (1/2 stick) butter
DIRECTIONSPour the olive oil into a glass bowl and set aside. On a cutting board, place the garlic, basil, and parsley in a mound, mince the ingredients together with a knife, and add to the olive oil.
Core and cut the tomatoes in half and squeeze out the seeds. Dice the tomatoes and add them with the salt and pepper to the olive oil. Blend the sauce well with a spoon, cover the dish with plastic wrap, and refrigerate for several hours for use the same day.
To serve, divide cooked spaghetti among individual serving bowls, then divide the sauce among the dishes, placing it on top of the spaghetti in the center. Add a tablespoon of butter to each bowl, and serve.
Receip#2Salsa di Pomodoro Crudo #2
INGREDIENTS1/2 cup Colavita™ Extra-Virgin Olive Oil
2 garlic cloves, peeled
7 large fresh basil leaves, stemmed
1/4 cup tightly packed flat-leaf parsley leaves
4 or 5 meaty plum tomatoes
1/2 teaspoon salt
Coarse black pepper to taste
Sugar (Optional)
DIRECTIONSPour the olive oil into a bowl and set aside. Make a pile on a cutting board of the garlic, basil, and parsley. Mince with a chef's knife or put the ingredients into a food processor and pulse a few times until they are minced.
Stir the garlic mixture into the olive oil.
Dice the tomatoes and add them to the olive oil with the salt and pepper and a little sugar, if need be. Mix well. Cover the bowl and allow the mixture to marinate several hours at room temperature before using.
The sauce can also be made a few days ahead of time and stored in the refrigerator. Bring to room temperature before using.
To use on pasta, cook the pasta until al dente. Toss the pasta while hot with the sauce and serve immediately.
Pass grated cheese on the side, if desired.
Variation: Add 1/2 cup diced oil-cured olives, artichokes, or peppers to the sauce.
Let the tomatoes ripen a few days on window sill.
Recipe #1Salsa di Pomodori Crudi
INGREDIENTS1/2 cup Colavita™ Extra-Virgin Olive Oil
2 cloves garlic, peeled
7 large basil leaves, stemmed
1/4 cup tightly packed parsley leaves, stemmed
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste
1 pound (about 3 or 4) large meaty plum tomatoes
4 tablespoons (1/2 stick) butter
DIRECTIONSPour the olive oil into a glass bowl and set aside. On a cutting board, place the garlic, basil, and parsley in a mound, mince the ingredients together with a knife, and add to the olive oil.
Core and cut the tomatoes in half and squeeze out the seeds. Dice the tomatoes and add them with the salt and pepper to the olive oil. Blend the sauce well with a spoon, cover the dish with plastic wrap, and refrigerate for several hours for use the same day.
To serve, divide cooked spaghetti among individual serving bowls, then divide the sauce among the dishes, placing it on top of the spaghetti in the center. Add a tablespoon of butter to each bowl, and serve.
Receip#2Salsa di Pomodoro Crudo #2
INGREDIENTS1/2 cup Colavita™ Extra-Virgin Olive Oil
2 garlic cloves, peeled
7 large fresh basil leaves, stemmed
1/4 cup tightly packed flat-leaf parsley leaves
4 or 5 meaty plum tomatoes
1/2 teaspoon salt
Coarse black pepper to taste
Sugar (Optional)
DIRECTIONSPour the olive oil into a bowl and set aside. Make a pile on a cutting board of the garlic, basil, and parsley. Mince with a chef's knife or put the ingredients into a food processor and pulse a few times until they are minced.
Stir the garlic mixture into the olive oil.
Dice the tomatoes and add them to the olive oil with the salt and pepper and a little sugar, if need be. Mix well. Cover the bowl and allow the mixture to marinate several hours at room temperature before using.
The sauce can also be made a few days ahead of time and stored in the refrigerator. Bring to room temperature before using.
To use on pasta, cook the pasta until al dente. Toss the pasta while hot with the sauce and serve immediately.
Pass grated cheese on the side, if desired.
Variation: Add 1/2 cup diced oil-cured olives, artichokes, or peppers to the sauce.
