“The Top Tomato” August is a Great Month for Tomatoes….Watch Our ABC7 Cooking Segment
Appetizer Serves 4 Tomato, Figs, Goat Cheese and Cerignola Olives Topping Ingredients: 2 Medium Sized Tomatoes, Chopped 1 Cup Cerignola Olives, Crushed and Pitted 8 Figs, Quartered 4 Oz. Goat Cheese Crumbles 4 Springs Fresh Mint, Chopped 4 Oz. First Cold Press Extra Virgin Olive Oil 4 Oz. Fresh Italian Flat Leaf Parsley Crusty Bread, Sliced Himalayan Pink Salt Ground Black Pepper Method: Slice your Bread, Set Aside Place your Tomato, Olives, Figs and Mint in a Bowl Season with Salt and Pepper to Taste Drizzle Olive Oil onto your Ingredients Toss and Place Ingredients on your Bread Place Crumbles Atop your Tomato Mixture Drizzle Oil Atop and Farbish with Fresh Chopped Parsley
Entree
Serves 2
Cherry Tomatoes, Fresh Basil and Fresh Mozzarella tossed with Fresh Pappardelle
Ingredients:
1 Pint Cherry Tomatoes, Sliced in Half
4 Oz. Fresh Basil, Chiffonade Thinly Chopped
8 Small Bocconcini Mozzarella Balls, Quartered
4 Oz. First Cold Press Extra Virgin Olive Oil 4 Oz. Fresh Italian Flat Leaf Parsley, Chopped Himalayan Pink Salt Ground Black Pepper
8 Oz. Fresh Pappardelle Pasta
Method:
Bring 4 Quarts of Water to a Boil
Place Tomatoes, Bocconcini and Basil in a Large Bowl
Salt and Pepper to taste
Add your Olive Oil and Mix Well
Cook your Pasta and Strain, add a very small amount of Starchy Pasta Water to your Ingredients
Combine Hot Pasta with your Ingredients and Toss well
Heat from the Pasta will warm Cheese and other Ingredients
Plate and Garnish with Chopped Parsley
