Buvette Pomodorini Tartines Recipes

BUVETTE POMODORINI TARTINES

Buvette Pomodorini Tartines image

The savory topping of pomodorini, or marinated sun-dried tomatoes, is paired with a fresh, soft cow's-milk cheese called Stracchino, which is also known as Crescenza.

Provided by Martha Stewart

Categories Finger Food Recipes

Time 1h40m

Yield Makes 1 cup pomodorini (enough for 8 slices of bread)

Number Of Ingredients 8

Ingredients

10 sun-dried tomatoes
1/2 teaspoon sherry vinegar
1 tablespoon fresh oregano leaves
2 teaspoons salted small capers, rinsed
1 peeled, grated whole medium garlic clove
1/3 cup extra-virgin olive oil
6 to 8 ounces Stracchino cheese
Toasted or grilled country bread

Steps:

Make the pomodorini: Soak sun-dried tomatoes in warm water for 1 hour. Drain, and cut into 1/2-inch pieces. Mix tomatoes with sherry vinegar, oregano, capers, garlic, and olive oil. Let stand for 30 minutes.
Make the tartines: Spread a generous amount of Stracchino cheese on bread, and top with pomodorini.

PASTA POMODORINI

Pasta Pomodorini image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Gray salt
Freshly ground black pepper
Parmesan, for grating

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

BLUEFIN TUNA WRAPPED IN ANCHOVIES

Bluefin Tuna Wrapped in Anchovies image

Gerry Hayden, executive chef at Aureole, in New York City, served these memorable hors d'oeuvres at his own wedding.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 16 pieces

Number Of Ingredients 11

Ingredients

1 center-cut piece bluefin tuna, about 2 by 2 by 1 1/2 inches (4 ounces)
1 teaspoon grapeseed oil
1/2 teaspoon finely minced garlic
1/2 teaspoon finely minced finely minced shallot
1/2 teaspoon coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper
1/4 teaspoon best-quality sherry-wine vinegar
1 1/2 tablespoon extra-virgin olive oil
16 white anchovy fillets, (from a jar), patted dry
1 tablespoon aged balsamic vinegar, (preferably 25 years old)
1/2 teaspoon gray sea salt

Steps:

Cut tuna in half horizontally. Each half should measure 2 by 2 by 3/4 inches. Cut each piece in half. Cut each of the four strips into quarters (you will have sixteen small cubes). Cover tuna with plastic wrap, and refrigerate.
In a small nonstick saute pan, heat grapeseed oil over medium-high heat. Add garlic, and saute until golden brown. Remove saute pan from heat, and add shallot and rosemary. Season with salt and pepper. Add sherry-wine vinegar and olive oil; stir to combine. Transfer to a shallow dish, and refrigerate for 2 to 3 minutes. Add anchovies, and stir to coat evenly. Refrigerate for at least 3 hours and preferably overnight.
Wrap each cube of tuna with an anchovy, and skewer where the tail and the head of the anchovy meet. Place in the marinade, and turn to coat. Transfer to a platter, and serve with a drop of balsamic vinegar next to each skewer and a few grains of gray salt sprinkled over each piece of fish.

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