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1) Firstly, cool site. I run a software company in New York city and
have an interesting idea on how you can make this site more self
sufficient (automatic email agent, bulletin boards) - the content
management solution my company sells is perfect for this sort of site,
and we have worked with groups like Scientific American in Italy &
Germany and Sony in Europe. Please check out www.six-us.com
2) (Briefly) frustrated with the City (New York, of course) I recently
took a trip to Italy and took a weeklong vegetarian cooking course in
Tuscany. Absolutely amazing, www.tastytuscany.com. Patrizia, my
Italian cooking guru, taught me the following simple dish which will
have your friends gasping for more.
E-mail : neel@six-us.com
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Crostini w/ Oven Roasted Tomatoes
Ingredients
5 Tomatoes
1 loaf of crusty Bread (Tuscan)
2 tbsp Olive Oil
Salt as per taste
Pepper as per taste
Oregano little
1 clove of Garlic
Method:
- Slice each tomato in half (make sure the tomatoes are not too juicy, for
example vine ripened tomatoes will take way too long to cook).
- Then cut
a tic-tac-toe pattern in each half (two slits about an inch apart, then
two more perpindicular), about 1/2 an inch deep.
- Do not put any salt on
tomatoes. Put the tomatoes in a pan and roast them in a 425 degree oven
for 40 minutes. Sprinkle tomatoes with olive oil. Reduce heat to 325
degrees for another 20 minutes. Tomatoes should be dessicated; they
will be shriveled but very rich in flavor.
- Slice bread 1/2 inch thick. In a pan, with liberal olive oil, toast each
slice of bread on both sides until golden brown; press down with heavy
pan or spatula to compress bread. When toasting is done (3-5 minutes),
slice a clove of garlic in half and rub each slice on one side for
flavor; sprinkle with salt, pepper and oregano. Serve crostini with a
tomato half on each piece. Enjoy!
Crostini can also be served with mushrooms on top.
Serves: 10
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