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The Tomato (Solanum lycopersicum), belonging to the Solanaceae family, is a berry with a characteristic red color, widely used in culinary applications in many countries around the world.
Origin and Processing:
Primarily harvested in the fertile fields of the Apulia region in southern Italy, tomatoes are first washed and cut in half. They are then laid out on fine mesh nets, salted, and left to dry in the sun for about 48 hours. Subsequently, the product is selected, stripped of any impurities, and processed for canning or bottling. The main objective of the processing is to remove most of the water content from the product, thereby enhancing its organoleptic properties. The dehydration process also increases the shelf life without compromising the flavor; in fact, it makes the taste even more intense.
Properties and Benefits:
Dried tomatoes enrich our dishes with their intense and appetizing flavor and, thanks to their nutritional properties, they contribute to our health. Like their fresh counterpart, they are very rich in minerals, particularly Zinc (1.99mg per 100g), Copper (1423mg), Calcium (110mg), Phosphorus (356mg), Selenium (5.5mcg), and Potassium (about 3mg), which is particularly important for stimulating diuresis. Among the most present vitamins in dried tomatoes are provitamin A and B vitamins. Additionally, they are rich in lycopene, a powerful antioxidant essential for combating premature aging as it fights free radicals in our body. Lycopene, combined with lutein and zeaxanthin—two other antioxidant substances—works against cancer, particularly prostate cancer. Lutein and zeaxanthin also protect the eyes from age-related degenerative diseases. Dried tomatoes can accelerate metabolism, mainly due to their protein and phosphorus content, which improves digestion and balances the assimilation of sugars and fats. Finally, the presence of Magnesium ensures good heart health, as this mineral regulates heartbeats and naturally reduces blood pressure.
How to Consume Them:
Using them in recipes can eliminate the need for salt. They can be tried in various ways: adding them to salads or preparing gourmet crostini, simply pairing them with a meat-based main course, or using them as an ingredient to enhance the flavor of dishes.
Here are some examples:
SPAGHETTONE WITH THE FLAVOR OF PUGLIA
RECIPE FOR 2 PORTIONS
INGREDIENTS: SPAGHETTONE 160g, BURRATA 100g, SUNDRIED TOMATOES 50g, CRUMBLED TARALLI 2 PIECES, EXTRA VIRGIN OLIVE OIL 20g
1. We transfer the burrata into a measuring glass. Season it with a pinch of salt, pepper, a spoonful of oil and a few basil leaves. With the help of the immersion blender, blend everything until you obtain a homogeneous and smooth cream.
2. Let's now deal with the taralli grain: place the taralli, a few basil leaves in a mixer and blend until we obtain crumbs. If, however, we want to obtain coarser pieces we can break them and crumble them by hand
3. Place a pan with plenty of water on the heat and wait for it to boil.
4. Chop the dried tomatoes.
5. In a large pan, fry the previously cut dried tomatoes for a few minutes
6. As soon as the water boils, salt it and cook the spaghetti. Set aside some cooking water. Drain them al dente and continue cooking by transferring them to the pan, stirring continuously with the cooking water, over a high heat, until the water has dried, forming a cream. The spaghetti must be nice and shiny and creamy.
7. Add the burrata cream and continue cooking for another few minutes until it binds to the spaghetti.
8. Serve them hot and steaming, embellishing them with a few more pieces of burrata, a handful of chopped taralli and a drizzle of oil.
PENNETTE ALLA MARINARA
RECIPE FOR 2 PORTIONS
INGREDIENTS: PENNETTE 160g, SUNDRIED TOMATOES 60g, ANCHOVIES 20g, CAPERS 10g, GARLIC ½ , EXTRA VIRGIN OLIVE OIL 10g
1. Cook the penne in plenty of boiling water with very little salt.
2. In the meantime, drain the dried tomatoes from the oil and chop them with a knife. Chop the anchovy fillets.
3. In a pan, brown the garlic clove in extra virgin olive oil. Add the anchovies and capers and let them reduce over a low heat. Add the dried tomatoes and brown for a few moments.
4. Drain the penne al dente and pour it into the pan with the anchovies, capers and dried tomatoes. Mix well for 1 minute.
5. Remove from the heat and serve the penne with dried tomatoes and anchovies.
Enjoy your meal!
普利亞風味意大利麵
2人份量食譜
材料: 意大利麵 160克，布袋芝士 100克，番茄乾 50克， 小圓脆餅 2 份， 特級初榨橄欖油 20克
1. 將布袋芝士放入量杯，然後加入適量鹽，胡椒，一匙油以及少量羅勒調味。使用攪拌機混合打至濃忌廉糊狀。
2. 然後將羅勒葉和小圓脆餅，放入攪拌機打碎成顆粒。如果想要較大顆粒脆餅碎，可以用手掰開。
3. 在大鍋加入足夠水，加熱直到水滾。
4. 切碎番茄乾。
5. 用平底鍋煎已切碎的番茄乾幾分鐘。
6. 水滾後加鹽及放入意大利麵。意大利麵煮好後，從鍋中取出並略微瀝乾水分，保意大利麵的水。將意大利麵放入番茄乾碎的平底鍋内炒勻，煮至收水及濃稠。
7. 加入先前準備好的布袋芝士忌廉，然後煮多幾分鐘，直至布袋芝士忌廉與意大利麵攪勻。
8. 最後趁熱上碟，並灑上切片布袋芝士，小圓餅碎及少許特級初榨橄欖油裝飾。
意大利大蒜番茄醬兩頭尖通粉
2人份量食譜
材料： 兩頭尖通粉 160克，番茄乾60克， 銀魚柳 20克， 水瓜榴 10克， 蒜頭 ½顆， 特級初榨橄欖油10克
1. 滾水中加少些鹽，放入兩頭尖通粉。
2. 在煮兩頭尖通粉時，把番茄乾瀝乾切及銀魚柳切碎。
3. 平底鍋中加入特級初榨橄欖油，將蒜瓣煎至棕色。用低火炒熱已切好的銀魚柳和水瓜榴。然後再加入番茄乾並炒煎至變色。
4. 瀝乾兩頭尖通粉，然後已炒香的蒜頭、銀魚柳和水瓜榴的平底鍋炒勻約一分鐘。
5. 關火上碟，並灑上適量番茄乾和銀魚柳裝飾。
請盡情享受美食！