Cookbook

LONG SPAGHETTONI SAUTÉED WITH CHERRY TOMATOES

Ingredients for four people:

  • 500 g bronze-drawn spaghetti half a meter Terra Maris
  • 1 jar of 314 Terra Maris tomatoes
  • Halls
  • Pepper

Pour the sliced Pomodoraccio and some of the oil in the jar into the pan. Sauté for a few minutes. Meanwhile, boil the pasta in plenty of salted water. Drain it, pour it into the pan and sauté it.

BRUSCHETTA BURRATA AND POMODORACCIO (OR CHERRY TOMATO)

Ingredients for four people:

  • Burrata 400 g
  • Pomodoraccio, Pomodoraccino and Grilled Artichokes Violet to taste
  • Toast 3 slices per Person

Toast the bread (Apulian or Tuscan), lay two cherry tomatoes and two grilled violet artichokes on each slice of bread, and spread the burrata.

PENNACCE WITH PORCINI MUSHROOMS AND CHERRY TOMATOES

Ingredients for four people:

  • 500 g bronze-drawn Pennoni Terra Maris
  • 1 jar 314 Terra Maris tomatoes
  • 40 g extra Terra Maris dried porcini mushrooms, (soak dried porcini in warm water at least 40 minutes), alternatively ready-to-use Gran Pizza trifoliated porcini in sunflower oil
  • Terra Maris extra virgin olive oil sel. restaurants
  • Pepper
  • Parsley

Sauté a clove of garlic in a drizzle of extra-virgin olive oil, separately soak the dried porcini in half boiling water and half boiling whole milk for 15 minutes previously washed.
Cut Il Pomodoraccio into large pieces and add it to the sauté with the porcini and cook for about 15 minutes. Cook I Pennoni trafilati Terra Maris in plenty of salted water, toss in the pan with the resulting sauce, adding chopped fresh parsley before serving.

CRISPY CHICKEN WITH PROSCIUTTO CRUDO DI PARMA DOP

Ingredients for four people:

  • 8 slices of chicken
  • 80 g of Braglia D.O.P. Parma ham
  • Terra Maris extra virgin olive oil
  • Terra Maris herbs spices (sage, rosemary, thyme)
  • Sea salt
  • Pepper

Season the slices with the aromatic herbs, salt, pepper and a drizzle of extra virgin olive oil. Wrap the crudo slices to the chicken slices. Arrange them on a large baking sheet lined with baking paper. Bake in a hot oven at 190°C for about 25 minutes.

TAGLIATA OF AMBERJACK AND CHERRY TOMATOES

Ingredients for four people:

  • Amberjack
  • 1 jar of 314 Pomodoraccio Terra Maris extra virgin olive oil
  • Terra Maris Extra Virgin Olive Oil
  • Potatoes
  • Baking paper

Cut the amberjack fillet so that there are 4 slices for each portion, take
3 Tomatoes and insert them between 1 slice and the other.Lay them on baking paper
and season with a drizzle of extra virgin olive oil. Cook for a few minutes depending
on cooking taste. Serve possibly enriching with roasted potatoes cut into small cubes.