Saturday, August 16, 2014

Friselle con pomodoro

For me is this time of year when you should be eating tomatoes. Eating tomatoes with every meal. I have found a recipe that I and I think Chris too could eat every night. Friselle con pomodoro. I found the recipe on The Short Lists. I made this using the tomatoes from our little tomato plant on our deck. Thank God the deer cannot climb the stairs. The basil and parsley were from our plants on the deck. It was delicious. The seasonings were spot on and the Friselle had the perfect amount of black pepper.

Friselle (store bought or homemade)
5 ripe tomatoes, chopped into small cubes
2 teaspoons capers (non pareilles)
Black olives, chopped
A big glug of extra virgin olive oil
A splash of balsamic vinegar
Salt and pepper
Fresh herbs – oregano or basil or both

Place all the ingredients (except the friselle) in a large bowl. Add the herbs, olives, capers and salt and pepper to taste. If you let it all sit for a bit — even as little as 15 minutes — a nice amount of juice will form on the bottom of the bowl. When you’re almost ready to serve the friselle, arrange them on a serving tray (I think a cheese or cutting board works well). (If you have really big frislle, you can break them into manageable pieces before soaking and topping them.)

Spoon some of the tomato juice onto each one; you want them to be soft enough to bite into. You will probably also want to give each friselle (or piece of friselle) a good dose of olive oil. If they’re not soft enough after you’ve used up all the tomato juices, add a small amount of cold water. Remember, though, that they will continue to soften a bit when the topping soaks in. Then spoon the tomato mixture evenly over each frisella. Top with a drizzle of olive oil, a sprinkle of salt and some ripped fresh herbs.

We had a grilled pork tenderloin too. Marinated in Dijon Mustard, olive oil, lemon juice, salt and pepper.

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