Wheels with tomato confit, anchovies and caciocavallo

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.


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  • 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!

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Marcello 15 May 2017 at 19:54

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

Ada Parisi 15 May 2017 at 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.

Marcello 15 May 2017 at 19:04

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

Ada Parisi 15 May 2017 at 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.

ALE Daniels May 2, 2017 at 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

Ada Parisi May 3, 2017 at 11:22

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

Alexander April 28, 2017 at 22:30

hello 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

Ada Parisi April 29, 2017 at 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

Alexander April 29, 2017 at 13:32

ciao 🙂

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 April 28, 2017 at 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 🙂

Ada Parisi April 28, 2017 at 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


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