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Layers of a sticky tomato jam, fresh pesto, and creamy burrata turn into a delicious dip and spread for crostini. Get the recipe: Pesto Tomato Burrata Salad Spoon Fork Bacon
This burrata salad recipe features creamy burrata nestled in a bed of arugula and surrounded by grape tomatoes marinated in garlic oil and a balsamic glaze.
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Bruschetta (/ b r uː ˈ s k ɛ t ə / broo-SKET-ə, [1] Italian: [bruˈsketta] ⓘ) is an Italian appetizer consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
Cut the Burrata balls in half and place on individual plates “skin side” down. Divide the asparagus mixture among the Burrata pieces and sprinkle the fried bread crumbs over the top. Drizzle with remaining extra-virgin olive oil and serve cold or at room temperature. Recommended wine pairing: white wine- Vermentino di Gallura, Grüner Veltliner
Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect [1]), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [2] and particularly from the city of Rome. [3]
2 pints cherry tomatoes. 2 tablespoons, 1/3 cup olive oil, divided. ... Then, add the remaining half of the tomatoes and basil. Top with burrata, olive oil, pepper and serve.
Panzerotto is a turnover, traditionally deep-fried and often filled with mozzarella and tomato Focaccia Barese with tomatoes and olives. Many foods which are eaten as a snack or appetizer are based on bread. The puccia (plural pucce) is a small, flat and round bread which may or may not have olives mixed through its dough.