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1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times.
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Stir the cream cheese, sun-dried tomatoes, and spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to ...
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These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve color and appearance. [1] Typically, tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete. [2] Cherry tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up ...
For tomato butter: 2 cups broiled cherry tomatoes. 1 tablespoon thyme. 1/2 teaspoon salt. ... Once done, remove from oven and use a long spatula to lift the bread out and onto a cooking rack. Let ...
Stops include: Syrovarnya, an Italian-style cheese-making factory and eatery in the Dorogomilovo District, where he tries focaccia topped with tomatoes and burrata cheese, as well as their signature beef Stroganoff, featuring chopped onions, garlic, and mushrooms all grilled together and mixed with sautéed beef tenderloin and boiled potatoes ...
In southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, aubergines, courgette, certain types of fish (anchovies, sardines, and tuna), and capers are important components to the local cuisine. [81] Many cheeses and dairy products are made in Italy. [82]
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