Crema Di Pomodoro Food

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

CREMA DI POMODORO

Steps:

• Preheat oven to 350 degrees.
• Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
• Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive oil with salt and pepper to taste over moderately low heat, stirring until tender but not browned, about 10 minutes.
• Add wine and boil 3 minutes.
• Add tomatoes, oregano and 1 cup water and simmer uncovered, stirring occasionally, 20 minutes.
• Remove pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
• In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
• Return soup to pot and thin to desired consistency with remaining water.
• Season with salt and pepper and heat over moderate heat, stirring, until heated through (DO NOT LET BOIL).
• Serve soup ladled over croutons in large bowls.

CREMA DI POMODORO

Steps:

• Preheat oven to 350°F.
• Cut enough bread into 3/4-inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. Toast bread in middle of oven until golden and crisp, 10 to 15 minutes.
• Finely chop carrots, celery, onion, and garlic. In a heavy 4- to 5-quart kettle cook chopped vegetables and garlic in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. Add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup water and simmer, uncovered, stirring occasionally, 20 minutes. Remove kettle from heat and whisk in heavy cream and sour cream. Cool soup 10 minutes. In a blender puree soup in batches (use caution when blending hot liquids), transferring as pureed to a large bowl. Return soup to kettle and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring, until heated through (do not let boil).
• Serve soup ladled over croutons in large bowls.

CREMA DI MASCARPONE (CHILLED CHEESE DESSERT)

Steps:

• Blend the cheese in an electric blender till very smooth.
• Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
• To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.