Tomato Basil And Garlic Filled Pane Bianco Food

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

TOMATO, BASIL AND GARLIC-FILLED PANE BIANCO

Steps:

• In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well combined, about 2 minutes.
• Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until doubled, about 45 minutes.
• Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.
• Punch down dough, divide in half. Roll one piece into a 22 x 8½-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Place roll seam-side down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within 1/2-inch of the ends. Keeping cut-side up, form an "S" shape. Tuck both ends under center of "S" to form a "figure eight"; pinch ends to seal.
• Cover; let rise in a warm place until doubled, 45 to 60 minutes. Repeat with the remaining dough.
• Bake the first loaf in a preheated 350 degree oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over browning. Bake remaining loaf.
• Remove from pan; cool on wire rack.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.