Wheels with tomato confit, anchovies and caciocavallo: simplicity that wins. A dish for anything challenging, that is a riot of flavors of my beloved South, prepared with Piccadilly tomatoes and cheese which I brought from my tour in Puglia. Since to make this dish are tomato confit, I advise you to prepare a couple of trays, so dampened the ignition timing of the oven: soft and tasty to have them come, you 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. Of course you can prepare them quietly one day in advance. If you don't like the wheels I recommend you use in each case a short pasta, and drain it al dente. This pasta is delicious hot or, or warm, is cool and so is a wildcard for the upcoming Spring and summer: If you decide to eat it cold, Remember to keep it at room temperature for 30 minutes before serving and mist you with a drizzle of extra virgin olive oil. The cheese must be matured, to give that note is spicy that makes you want to eat another bite: You can substitute a provolone.
PASTA WITH TOMATOES CONFIT, ANCHOVIES AND CACIOCAVALLO (easy recipe)Print This
- 600 grams of Pachino tomatoes Piccadilly or type
- breadcrumbs, to taste
- herbs (oregano, Timo, 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
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.
Place in a pan a little’ extra virgin olive oil, heat and add the anchovies. Let them dissolve in the oil over low heat, then add three-quarters of tomato confit. Sauté for a few minutes in the anchovy oil and set 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!