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!
11 comments
but… Garlic do not want to put him? siciliana…mAh…
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.
but how do they caramelize the tomatoes that the Maillard reaction occurs over 155 degrees?… mAh…
Hi Max, I never spoke of the Maillard reaction in this case. The tomatoes caramelize simply because there is sugar in the recipe.
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
Hi dear! It does not matter if you do not open the newsletter, we always see on Instagram… a big kiss. ADA
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
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
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
Hi Ada.
Thanks for another wonderful recipe
Sadly here in England the caciocavallo and ehem. do you think the pecorino romano is fine?
Thanks :)
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