After a short break, here I am with one of my favorite dishes, I think it is typical of Puglia, but I am not sure of the name ... I just know that my grandmother called him so! :) I think
"arraganato" from parts of Foggia it means baked with garlic, oregano and tomatoes, but even this, but ... I am not sure if you know more than me various insights are welcome!
However, the preparation is simple and the dish as well as being good is also its shape with those roasted tomatoes on it!
Ingredients for 4 people with a good appetite
1 liter of tomato shallot
400 g fresh mozzarella
bucatini
500 g 500 g cherry tomatoes garlic
, oregano, oil, salt
breadcrumbs
First you prepare a simple sauce of tomato, I did it with the shallot undecided between garlic and onion (usually I put the garlic in sauces where there is cheese and onion instead of the cheese when we do not know but here goes .. there is still above the garlic to brown but there is the mozzarella .. well ... I was pretty confused about it then I cut the head of the bull and put the shallot!)
then boil the pasta "al dente" and dress with the sauce.
In a well-oiled baking pan is made of a layer of bucatini, a mozzarella into small cubes and so on (about 3 layers of pasta with mozzarella and 2 of these doses). He then cut the tomatoes in half, seasoned with minced garlic, salt and olive oil and oregano are arranged on the surface of the dough facing up. He then sprinkled with bread crumbs, a little oil and shall give notice to 200 ° C for about 20 minutes. At the end of cooking if the tomatoes are not fried, it takes quite a while ' grill is not too strong ...
0 comments:
Post a Comment