Grappoli Di Pomodorini Con Mozzarella Di Bufala Recipes
PASTA POMODORINI
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
GRAPPOLI DI POMODORINI CON MOZZARELLA DI BUFALA
Perhaps the essence of Campania is this, of the countryside, of the pastoral innocence of the good, pure foods one eats there. Search, beg, grow, procure these few ingredients, first eating them with your eyes, dashing all record of plastic mozzarella and dusty-fleshed fruit masquerading as a tomato. This is not a recipe as much as it is quiet illustration of one fine way to eat in Italian.
Yield serves 2
Number Of Ingredients 6
Steps:
- Rinse the tomatoes, shaking them gently dry, and lay them to the side of two very large plates. Place a few slices of mozzarella across the plate from the tomatoes, laying the basil leaves between them. Drop tears of the oil over all the ingredients. Grind pepper lightly over the mozzarella.
- Have a dish of sea salt and a tiny jug of good oil at table, along with a beautiful bread and a cooled bottle of Mastroberardino's Greco di Tufo.
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