Description
INGREDIENTS: Dried plum tomatoes
May contain traces of CELERY
NET WEIGHT: 25g
STORAGE: Store in a cool, dry place, far away from heat sources.
After use, reseal the packaging well. Do not leave exposed to air.
Produced in Italy with 100% Italian materials.
This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
Gluten Free, ideal for the kitchens of coeliacs, vegans, raw diets etc.
WHAT ARE THEY?: Chopped and dehydrated plum tomatoes, absolutely NOT fried. 40g corresponds to about 0.5kg of fresh plum tomatoes. They provide a clean and delicious alternative to a snack, ideal to serve alongside an aperitif. READY TO USE.
HOW TO USE THEM: They may be eaten as they are, for an appetizing and clean snack. Furthermore, they may be put in a bit of water and vinegar, brought to the boil and drained, seasoned with a bit of oil and oregano and served as an original aperitif.
Why choose SNACK POMODORINI DATTERINI : The tomatoes have already been harvested, chopped, dried and are ready to use! The transformation process is constantly monitored, the vegetables that we grow and produce all meet the standards of the biologico-SANO (organic-clean). Whilst raw, they are dehydrated at a low, controlled humidity/temperature right after they are picked, in order to conserve and concentrate all of the organoleptic properties of the fresh product. We offer a clean, great, and high-quality product!
Recipe recommended by : Lemon and sundried tomato bucatini
For: 4 people / preparation time: 20 mins / cooking time: 20 mins / difficulty: 2
Ingredients:
– 320g of Bucatini
– 20g of dried plum tomatoes
– 1 teaspoon of unsalted capers
– 1 small fennel bulb
– 2 carrots
– 4 melissa leaves
Preparation:
Put the tomatoes in the glass of the food processor along with lemon juice and 2 teaspoons of oil. Leave to rest for 15 minutes. Finely chop the fennel and fry off in a pan with a splash of oil on a high heat for 5 minutes. Once softened, lower the heat, simmer with white wine and continue to cook for another 15 minutes until they are cooked through and slightly caramelized. Meanwhile, cook the pasta in generously salted water. Cook al dente and finish cooking in a pan with the fennel, add parsley, the capers and the zest of the lemon. Roughly blend the tomatoes and lemon juice into a coarse mix. Put the pasta dish on a plate and scatter with the tomato sauce.
