Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
TOMATO SAUCE LA DOLCE
“La Dolce” is a typical tomato sauce from Apulia, produced by the Apulian company I Contadini.
The origins of this tomato sauce are strictly connected to the area of Salento. The dedication to the processing and the recipe followed for manufacturing makes it a timeless product always great to taste.
Tomato (99%), fresh basil (1%)
Tomato (99%), fresh basil (1%)
TIPS TO FULLY TASTE IT
"La Dolce" by I Contadini company is a tomato puree as good as the homemade ones. In fact, it is made according to the oldest Salento recipes handed down from generation to generation. It is sweet and delicate both in scent and flavour. Just one taste of it will evoke Apulia, its scents, traditions and characteristic places. Savouring this delicious sauce is like having a taste of the Apulian territory.
Thanks to its unique and sweet taste, "La Dolce" tomato puree turns out to be very versatile for cooking. It is excellent for making tasty and flavorful first courses, but it is also perfect for preparing many other recipes, such as fish main courses. It is also very suitable as a topping for pizzas, toasted bread or bruschettas.
It is obtained from small tomatoes, the cherry tomatoes variety to be precise, which grow in the open field during the month of April and are then harvested by hand between July and August. The fresh cherry tomatoes used for "La Dolce" tomato sauce are processed according to a completely artisanal production method. "La Dolce" tomato sauce, as well as all other I Contadini products, is produced using the technique of integrated production in the open fields. The harvesting stage is carried out strictly by hand with an on-site initial selection of vegetables, which are immediately transported for processing. At this point, the vegetables are left to dry in the sun, just as tradition dictates, and are salted by hand. Sun-drying allows unique organoleptic results such as the preservation of proteins, minerals and vitamins. Finally, they are packaged without the addition of preservatives. The cherry tomatoes are blanched, pureed and, finally, put inside glass jars with fresh basil, without salt being added. The resulting product is a puree with a sweet and delicate taste composed of 99% cherry tomatoes and 1% fresh basil.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...