Home » Wheels with tomato confit, anchovies and caciocavallo

Wheels with tomato confit, anchovies and caciocavallo

by Ada Parisi
8370 views 5 min read
Pasta con pomodori confit, acciughe e caciocavallo.

Wheels with tomato confit, anchovies and caciocavallo: simplicity that wins. A first course for nothing challenging, that is a riot of flavors of my beloved South. Prepared with tomatoes Piccadilly and the cheese that I brought from my tour in Puglia. Since in order to make this dish serve TOMATO CONFIT, I advise you to prepare a couple of trays, so dampened the ignition timing of the oven. To make them come soft and tasty you will have to keep it on at 120-130 degrees for at least a couple of hours. Remember that a tomato confit is on all: the baked fish, in the omelette, meat pizzaiola. In short, Surely you will not miss the opportunities to use them. For example, to prepare PACCHERI WITH TOMATOES CONFIT, BLACK SESAME AND CRUMBS OF BREAD.

Of course you can prepare them quietly one day in advance. If you do not like the wheels I recommend you use in any case a short pasta and drain it al dente. The wheels with confit tomatoes, anchovies and caciocavallo are a first delicious pasta is hot, is lukewarm, is cool. They are therefore a wild card for the spring and the approaching summer: in case you decide to enjoy this cold pasta, Remember to keep it at room temperature for 30 minutes before serving and mist you with a drizzle of extra virgin olive oil. Remember that on my YouTube channel also you find a playlist with many VIDEO RECIPES SICILIANE and not only.

The cheese must be matured, to give the spicy note that makes you want to eat another bite: You can substitute a provolone. If you are interested in first cold, to be prepared in advance or in salads ahead of the first warm, have a look at all my OF SALAD RECIPES. Have a good day!

Pasta con pomodori confit, acciughe e caciocavallo.

PASTA WITH TOMATOES CONFIT, ANCHOVIES AND CACIOCAVALLO (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

600 grams of Pachino tomatoes Piccadilly or type
breadcrumbs, to taste
herbs (oregano, Thyme, Marjoram, Basil), to taste
Salt, to taste
sugar, to taste
extra virgin olive oil, to taste
10 anchovy fillets in oil or salt
120 grams of caciocavallo

Procedure

For the tomato confit: Preheat oven to 120 degrees. Line a baking sheet with parchment paper and grease it with a drizzle of extra virgin olive oil. Thoroughly wash the tomatoes, cut them in half and place them on a baking sheet. Sprinkle the tomatoes with salt and sugar, then in breadcrumbs so that they are covered. Drizzle with a little extra virgin olive oil and distribute (with plenty) herbs. Cook for at least 90 minutes or until the tomatoes are not slightly wilted and caramelized in so far as they are in contact with the Pan. Once cooked, remove the herbs and make cool.

Put in a pan a little' extra virgin olive oil, heat and add the anchovies. Melt them in oil over low heat, then add three-quarters of tomato confit. Sauté them for a few minutes in anchovy oil and set them aside.

Boil the pasta in salted water and drain it al dente. Add the pasta to the sauce mix with so much cooking water as necessary to obtain a creamy paste and seasoned well. Serve immediately, Sprinkle the dish with slivers of cheese and tomato confit you have put aside. Decorated with fresh herbs.

If you want to serve the wheels with tomato confit, anchovies and cheese warmer, leave it for 30 minutes at room temperature, and if you want to serve them cold store in refrigerator covered with plastic wrap: before tasting the dish, Let the dough at room temperature for at least 30 minutes and drizzle with a drizzle of extra virgin olive oil. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

11 comments

Marcello 15 May 2017 - 19:54

but… Garlic do not want to put him? siciliana…mAh…

Reply
Ada Parisi 15 May 2017 - 20:09

To me the garlic in this recipe seems a surplus. Then I made up, so obviously it is to my taste. As I always say the kitchen is beautiful because it is customized to your taste your needs. Garlic really like but not here. Then I do not understand why a Sicilian should put garlic everywhere. Probably not the recipe that's right for you. Have a good evening.

Reply
Marcello 15 May 2017 - 19:04

but how do they caramelize the tomatoes that the Maillard reaction occurs over 155 degrees?… mAh…

Reply
Ada Parisi 15 May 2017 - 19:20

Hi Max, I never spoke of the Maillard reaction in this case. The tomatoes caramelize simply because there is sugar in the recipe.

Reply
ALE Daniels May 2, 2017 - 17:07

Treasury fantastic recipe! By now rarely I open my newsletter, but it is always a pleasure to find your spectacular recipes! Thanks again for the dedication and passion with which you do your stupendous work. BIG KISS

Reply
Ada Parisi May 3, 2017 - 11:22

Hi dear! It does not matter if you do not open the newsletter, we always see on Instagram… a big kiss. ADA

Reply
Alexander April 28, 2017 - 22:30

Hi Ada :)

Thanks for your response!
then Metere pccole flakes of pecorino romano says the recipe and then some’ grated above when lukewarm? ….o only the grated?
thanks and sorry for the trouble

Reply
Ada Parisi April 29, 2017 - 10:48

I'd just grated on, because Pecorino Romano is too salty to be able to be eaten in slivers. But then you know, also it depends on how you like it! Not my ailments, I'm here for this. Let me know, ADA

Reply
Alexander April 29, 2017 - 13:32

Hi :)

thanks Ada will try it with grated above not to bits because I do not want to dominate all the other wonderful flavors.
thanks and see you soon :)
Alexander

Reply
Alexander April 28, 2017 - 19:12

Hi Ada.
Thanks for another wonderful recipe
Sadly here in England the caciocavallo and ehem. do you think the pecorino romano is fine?
Thanks :)

Reply
Ada Parisi April 28, 2017 - 19:25

Hello Alexander! Of course, virtue of necessity… use the pecorino romano and scratch it finely on the dough already lukewarm. And thanks to those of you who follow me and bear me out. A warm greeting, ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More