{"id":2635,"date":"2017-12-06T11:13:52","date_gmt":"2017-12-06T10:13:52","guid":{"rendered":"https:\/\/pomodoro.museidelcibo.it\/ricette\/"},"modified":"2019-02-26T12:28:32","modified_gmt":"2019-02-26T11:28:32","slug":"recipes","status":"publish","type":"page","link":"https:\/\/pomodoro.museidelcibo.it\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:0px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-title title fusion-sep-none fusion-title-center fusion-title-size-one\" style=\"margin-top:70px;margin-bottom:20px;\"><h1 class=\"title-heading-center\">Dining with His Majesty, the Tomato<\/h1><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><div class=\"fusion-text\"><p>For <em>gourmets<\/em> and people who enjoy fine dining, the tomato lends itself to be eaten in many different ways and on many different occasions.<br \/>\nHere below, in order to illustrate this point we have prepared an entire, easily prepared meal in which the Tomato is the star turn.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:60px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-2635-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-2635-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-2635-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#5be0c33638f23e3dd\" href=\"#5be0c33638f23e3dd\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">STARTERS<\/div><\/a><\/h4><\/div><div id=\"5be0c33638f23e3dd\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-686 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Panzanella-200x349.jpg\" alt=\"\" width=\"200\" height=\"349\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Panzanella-172x300.jpg 172w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Panzanella-200x349.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Panzanella.jpg 258w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Panzanella<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><\/p>\n<p><i>400 g\u00a0 stale Tuscan bread<\/i><\/p>\n<p><i>4 medium sized ripe salad tomatoes<\/i><\/p>\n<p><i>1\u00a0medium sized red onion<\/i><\/p>\n<p><i>1 cucumber<\/i><\/p>\n<p><i>basil<\/i><\/p>\n<p><i>extra-virgin olive oil, salt and vinegar<\/i><\/p>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:5px;\"><\/div>\n<p>Cut the bread and soak it in cold water for 15 minutes.\u00a0 Once it is soft, squeeze out the water and crumble the bread into a salad bowl adding all the thinly sliced vegetables and the basil leaves in the desired quantity.\u00a0 Add oil, salt and pepper, mix all together and leave in the fridge until needed. Just before serving add some vinegar.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#6b8796827724c32b2\" href=\"#6b8796827724c32b2\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">FIRST COURSE<\/div><\/a><\/h4><\/div><div id=\"6b8796827724c32b2\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-676 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pappa-con-il-pomodoro-200x273.jpg\" alt=\"\" width=\"200\" height=\"273\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pappa-con-il-pomodoro-200x273.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pappa-con-il-pomodoro-220x300.jpg 220w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pappa-con-il-pomodoro.jpg 330w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Pappa col pomodoro\u00a0\u00a0<\/b>(a very tasty tomato mush!)<\/p>\n<p><b><i>Ingredients for 6 people:<\/i><\/b><\/p>\n<p><i>800 g\u00a0fresh, ripe tomatoes<\/i><\/p>\n<p><i>500 slightly stale home made bread<\/i><\/p>\n<p><i>1 medium sized leek<\/i><\/p>\n<p><i>8 basil leaves<\/i><\/p>\n<p><i>pinch of ginger<\/i><\/p>\n<p><i>1 teaspoon of tomato concentrate<\/i><\/p>\n<p><i>1 \u00bd litres of broth<\/i><\/p>\n<p><i>1 glass extra virgin olive oil<\/i><\/p>\n<p><i>salt and pepper<\/i><\/p>\n<p>Lightly fry the chopped leek and ginger in the oil, add the tomato pur\u00e9e and then the fresh tomatoes peeled and chopped and the chopped basil leaves.\u00a0 Bring to the boil and after 5 minutes add the hot broth. Salt and pepper. When boiling starts again add the bread cut into thin slices.\u00a0 Cook for about 2 minutes, remove from heat, cover and put aside for an hour.\u00a0 Before serving mix well and add a trickle of olive oil.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#421075c161498f19b\" href=\"#421075c161498f19b\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">MAIN COURSE<\/div><\/a><\/h4><\/div><div id=\"421075c161498f19b\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-680 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Verdi-fritti-200x207.jpg\" alt=\"\" width=\"200\" height=\"207\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Verdi-fritti-200x207.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Verdi-fritti-289x300.jpg 289w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Verdi-fritti-400x415.jpg 400w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Verdi-fritti.jpg 434w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Fried Green Tomatoes<\/b><\/p>\n<p><b><i>Ingredients for 4\/6 people:<\/i><\/b><\/p>\n<p><i>6 large green tomatoes<\/i><\/p>\n<p><i>125 g\u00a0white flour<\/i><\/p>\n<p><i>4 eggs<\/i><\/p>\n<p><i>90 ml of beer<\/i><\/p>\n<p><i>300 g\u00a0breadcrumbs<\/i><\/p>\n<p><i>500 ml olive oil for frying<\/i><\/p>\n<p><i>Salt<\/i><\/p>\n<p>Place in three different bowls the flour, the eggs beaten with the beer, the breadcrumbs.\u00a0 Cut the tomatoes previously washed and dried in slices about 1cm thick.\u00a0 Pass them in the flour, then the egg mixture and finally the breadcrumbs. \u00a0 \u00a0 \u00a0 \u00a0\u00a0Fry 4or 5 slices at a time in the hot oil for about 10 minutes. Remove eventual residual bits from the oil between batches.\u00a0 Leave to drain on absorbent kitchen paper and salt.\u00a0<span class=\"Apple-converted-space\">\u00a0<\/span>Serve hot.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#dd575b89b47ae26a0\" href=\"#dd575b89b47ae26a0\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">SIDE DISH<\/div><\/a><\/h4><\/div><div id=\"dd575b89b47ae26a0\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-678 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pomodori-ripieni-alla-sicil-200x314.jpg\" alt=\"\" width=\"200\" height=\"314\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pomodori-ripieni-alla-sicil-191x300.jpg 191w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pomodori-ripieni-alla-sicil-200x314.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/pomodori-ripieni-alla-sicil.jpg 287w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Tomatoes au gratin in the Neapolitan style<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><i><br \/>\n4 large tomatoes<br \/>\n1,5 dl extra virgin olive oil<br \/>\n3 spoons breadcrumbs<br \/>\n1 garlic clove<br \/>\n80g capers<br \/>\nsalt<br \/>\nparsley, marjoram<\/i><\/p>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:10px;\"><\/div>\n<p>Wash and dry the tomatoes, cut them in half and scoop out the seeds, salt and upside down leave them to drain for 30 minutes. In a bowl mix up the oil, the breadcrumbs, the capers, parsley and garlic finely chopped with the \u2018half-moon\u2019 knife.\u00a0 Add the marjoram and lightly salt the mix.\u00a0 Fill the half tomatoes with the mix and place in an oven proof dish lightly greased with the oil and some water.\u00a0 Dribble some oil on each tomato half.\u00a0 Cook in a pre-heated oven for about half an hour.\u00a0 Serve hot or warm.<\/p>\n<\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;\"><\/div><\/div>\n<div><\/div>\n<div><div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #ba131a;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #ba131a;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #ba131a;border-left:1px solid #ba131a;\"><\/div><\/div><\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-682 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Caprese-200x363.jpg\" alt=\"\" width=\"200\" height=\"363\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Caprese-165x300.jpg 165w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Caprese-200x363.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Caprese.jpg 248w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Caprese Tomato Salad<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><\/p>\n<p><i>2 large ripe tomatoes<\/i><\/p>\n<p><i>1 \u2018fior de latte\u2019 mozzarella cheese<\/i><\/p>\n<p><i>100g salted anchovies<\/i><\/p>\n<p><i>black olives<\/i><\/p>\n<p><i>extra virgin olive oil<\/i><\/p>\n<p><i>salt, marjoram<\/i><\/p>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:10px;\"><\/div>\n<p>Wash and dry the tomatoes, slice and place on a serving dish alternating them with the sliced mozzarella and the de-salted, boneless and chopped anchovies.\u00a0 Season with oil, salt and marjoram. Garnish the dish with olives.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#d3ac807b20539fb56\" href=\"#d3ac807b20539fb56\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">PUDDING<\/div><\/a><\/h4><\/div><div id=\"d3ac807b20539fb56\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-684 size-200\" src=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata-200x125.jpg\" alt=\"\" width=\"200\" height=\"125\" srcset=\"https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata-200x125.jpg 200w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata-300x187.jpg 300w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata-320x202.jpg 320w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata-400x250.jpg 400w, https:\/\/pomodoro.museidelcibo.it\/wp-content\/uploads\/sites\/5\/2018\/01\/Marmellata.jpg 450w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<p><b>Green tomato jam<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><\/p>\n<p><i>1 kg\u00a0green tomatoes<\/i><\/p>\n<p><i>800 g\u00a0sugar<\/i><\/p>\n<p><i>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 lemon<\/i><\/p>\n<div style=\"margin-left: 215px\"><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:5px;\"><\/div><\/div>\n<div style=\"margin-left: 215px\">\n<p>Wash and dry the tomatoes, remove he seeds and chop into small pieces.\u00a0 Place in a pan and add the sugar mixing well.\u00a0 Leave to macerate for 24 hours.\u00a0 Add the filtered lemon juice, cook gently for about 40 minutes until the jam is ready.\u00a0 Place in jars, leave to cool and then close the jars.\u00a0 Leave for at least 90 days before using.\u00a0 Consume within 18 months.\u00a0 With this jam you can prepare tasty pieces of toast or small sandwiches.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:100px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last fusion-spacing-no 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/2635"}],"collection":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=2635"}],"version-history":[{"count":0,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/2635\/revisions"}],"wp:attachment":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=2635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}