Das Rezept für diesen frischen Salat kann auch verwendet werden, um eine schnelle Sauce zu machen oder zu genießen – seien Sie sicher, die Tomaten zu würfeln, anstatt sie in Keile zu schneiden. Aus dem Buch “Lucindas rustikale italienische Küche” von Lucinda Scala Quinn (Wiley).
This recipe for fresh salad can also be used to make a quick sauce or enjoy it as is – just be sure to dice the tomatoes instead of cutting them into wedges. From the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, March 2011 6 servings Ingredients 4 fresh ripe tomatoes 1 teaspoon coarse salt 1 small red onion, sliced thinly (about 1/2 cup) 1/4 cup chopped fresh flat-leaf parsley 2 cloves garlic, chopped 2 tablespoons torn fresh basil leaves 1/2 teaspoon fresh thyme or oregano or 1/4 teaspoon dried 3 tablespoons extra-virgin olive oil 1 loaf fresh whole-grain bread, torn into pieces Directions 1. Bring a small pot of water to a boil. Dip each tomato for 10 seconds and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges, and place in a medium bowl. Add the salt and toss to combine. 2. Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with chunks of bread on the side.
27.04.2023 @ 08:13
This recipe for fresh salad can also be used to make a quick sauce or enjoy it as is – just be sure to dice the tomatoes instead of cutting them into wedges. From the book “Lucindas Rustic Italian Kitchen” by Lucinda Scala Quinn (Wiley). Source: Mad Hungry, March 2011 6 servings Ingredients 4 fresh ripe tomatoes 1 teaspoon coarse salt 1 small red onion, sliced thinly (about 1/2 cup) 1/4 cup chopped fresh flat-leaf parsley 2 cloves garlic, chopped 2 tablespoons torn fresh basil leaves 1/2 teaspoon fresh thyme or oregano or 1/4 teaspoon dried 3 tablespoons extra-virgin olive oil 1 loaf fresh whole-grain bread, torn into pieces Directions 1. Bring a small pot of water to a boil. Dip each tomato for 10 seconds and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges, and place in a medium bowl. Add the salt and toss to combine. 2. Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with chunks of bread on the side.