The vine tomatoes is one of the most known variety of tomato. When they are ripe the flesh is soft and thick, and the taste is well balanced between sweetness and acidity. These tomatoes are very versatile, perfect to be eaten both cooked and raw.
This week we’ve baked these vine tomatoes following the original recipe that our dear friend Chiara, from Umbria region, has shared with us.
As this dish is made with very few ingredients, in order to get a tasteful and excellent result, don’t be stingy in using fresh herbs and good quality cheese.
Our dear friends Claudia and Chiara shared this tasty, robust and traditional Pasta alla Norcia from Umbria, a region of central Italy with us. The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments. If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers. Here in Copenhagen we found fresh Italian sausage from Ca – take away (Rebekkavej 49, Hellerup 2900)
Literally meaning kisses, these pralines are usually a Saint Valentine’s gift, wrapped with a love note. Why not extending this tradition to the New Year’s Eve? We prepared these sweets, wrapped in greetings and wishes for our friends, at our New Year’s Eve party.
We would like to give symbolically our lovely followers one of these kisses with our best wishes for a bright 2018!