pomodamore, chef suggestions from clients kitchen · pomodamore® the long appreciated qualities of...

Chef suggestions from Clients kitchen…

POMODAMORE®

The long appreciated qualities of the tomato just got better! POMODAM

ORE TASTE PROFILE

Our Pomodamore offers a new solution for Chef’s of every level by offering

an amazingly unique taste profile that will enhance the simplest of recipes.

Our Pomodamore combines the tomato’s Fresh Natural taste with an explosion

of unique sweet flavor obtained through marinating.

The oven dried product eliminates the release of water during cooking

or when sliced, and our flame peeling technique leaves behind only the

POMODAM

ORE TASTE PROFILE

or when sliced, and our flame peeling technique leaves behind only the

consistent flesh of the tomato without the rough texture of the skin.

Our Pomodamore offers Chef’s the luxury of having an ingredient ready to

use without any prep time. More than just an “Antipasti”, it’s an ideal

ingredient in any kitchen due to its infinite recipe applications, easiness to

prepare, and yet offers a new taste profile that will enhance each recipe.

Pomodamore has left Chef’s from around the world enthusiastically

creating new applications for a newly appreciated ingredient: our

Pomodamore! Our clients have found numerous applications to enhance

recipes on their respective menu’s. Please enjoy the collection of recipe’s

below of suggested applications for a truly unique product!

POMODAMORE®

The long appreciated qualities of the tomato just got better!

Spaghetti, sea-urchins and Pomodamore

200 g of spaghetti, 1 Kg of sea urchins, 1 garlic clove, 1 chili pepper, 6 Pomodamore(about 120g), ½ cup parsley, olive oil.

Ingredients


Simple yet succulent, this truly is a special dish! Begin by bringing a medium pot ofwater to a boil. The first step to get the kitchen smelling good is to mince thegarlic clove. Proceed by thinly coating the bottom of a medium skillet pan witholive oil over medium heat and add the minced garlic with one small chilipepper. When the garlic reaches a golden color, remove the minced garlic andchili pepper from the oil. Remove the skillet from heat and add the Pomodamoreto slowly simmer its unique flavors in the scented oil. When the water has come toa boil, add the spaghetti and cook “al dente” or as indicated on package. Afterthe spaghetti has been properly boiled as indicated, remove from heat anddrain. Place the drained spaghetti in the skillet of Oil with Pomodamore. Carefullyclean the sea urchin, add the meat on top of the spaghetti and sauté over ahigh flame for 15-20 seconds. This fantastic dish is now ready to serve! Serve onplates and top with a sprinkle of fresh chopped parsley. This recipe will impress themost distinguished dinner parties!

Preparation

POMODAMORE®


Scrambled eggs with Pomodamore

8 eggs, 8 whole Pomodamore (about 160g), 2 tablespoons butter, salt, pepper, andbasil.

Ingredients


Start the morning off right, with an easy preparation of scrambled eggs withexceptional flavor!

This simple and fun recipe begins by slicing the whole Pomodamore into halves orquarters (as desired). Whisk 8 eggs in a medium mixing bowl, while adding apinch of salt, pinch of pepper and chopped basil. Scramble the eggs over low-medium heat in a skillet, and add 2 tablespoons of butter. Remove the eggs fromheat when they become fluffy yet still creamy to maintain the full flavor. Place theeggs on plate to serve, garnish with the Pomdamore halves and fresh choppedbasil. Easy and Quick to prepare, yet exceptionally delicious!

Preparation

POMODAMORE®


Penne, fresh tuna fish, rucola pesto and Pomodamore

160g of penne pasta, 120g fresh tuna fish, 4 Pomodamore (about 80g), 1 bunch ofrucola, 1 garlic clove, olive oil, coarse salt.

Ingredients

Preparation


Begin preparation for this tasty dish, by placing a medium pot of water on high heat and let begin to boil.While waiting for the water to boil, carefully rinse the fresh rucola under cold water, and allow to dry.Now the fun can begin with the preparation of the rucola pesto by removing the fresh rucola leavesfrom the stalk and finely chop. If you don’t have an old fashioned pesto mortar at home (don’t worry,you’re not alone) then place the chopped rucola in a mixing bowl and blend with electric mixer,adding a pinch of salt and slowly adding the olive oil until thoroughly blended and the rich aroma fillsyour kitchen!

It’s now time to enhance the delicious aromas in the kitchen by preparing the tasty sauce! Start by dicingthe fresh tuna fish and also the Pomodamore. When the water comes to a boil, add the penne pastaand cook for 6 minutes “al dente” or as otherwise indicated on package. In a medium skillet, thinlycoat the bottom of the pan with olive oil and place on medium heat. Immediately add one garlicclove and allow to simmer until golden (1-2 minutes). Remove the golden garlic clove and add thediced Pomodamore to the garlic seasoned oil allowing to intensify these fantastic flavors. Remaincooking on medium heat for 2-3 minutes, stirring frequently, then add the diced tuna fish and allow tocook for another 2 minutes before removing from heat. When the pasta has finished, remove fromheat and drain. The incredible flavors of this dish will not be forgotten, so be sure to offer an attractivepresentation when served. Decorate the plate with the rucola pesto as you desire, topped with thedrained pasta, and then delicious sauce on the penne. For further presentation, add fresh rucolaleaves and season with a thread of extra virgin olive oil, This simply recipe will turn into a favoritewhenever served!

POMODAMORE®


Sashimi and Pomodamore

Fresh Raw Fish:

King Prawns, Tuna Fish, Sole or any Fresh fish from your local fish market, variousvarieties of salads (thinly cut Julienne), 6 Pomodamore, and a spoon of pickledginger, 200 g of daikon root (thinly cut Julienne).

Sauce:

Ingredients


Sauce:

Lime juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon of oliveoil.

Pronouncing the list of ingredients is much more difficult than the actual preparation ofthis fantastic traditional Japanese dish! On a large serving plate, be your ownartist by alternating the fish fillets in a circle decorated in your own style. Fill in theinner ring of the circle with the julienne cut mixed salad and then the daikon rooton top of the salad.

The sauce is even easier! Simply mix the ingredients of the sauce (lime juice, soy sauce,rice vinegar, and olive oil) in a medium bowl, and evenly dress the fish and saladwith the sauce. Finish by sprinkling the pickled ginger over the plate and its readyto serve!

Preparation

POMODAMORE®

The long appreciated qualities of the tomato just got better! Potato pie and Pomodamore

1.35 kg (3 lb)of potatoes, 5 red onions, 200g pitted black olives, 10 Pomodamore (about 100g), 1cup of grated parmigiano reggiano cheese, 1 egg, 3 cups bread crumbs, and olive oil.

Dough:

Ingredients

Preparation


Dough:

Homemade is the secret to this savory recipe. Begin preparing the dough by placing a large pot of water, lightly salted, onhigh heat and let boil. Add the potatoes to the boiling water and allow to soften through before removing from heatand drain. Allow a few minutes for the potatoes to cool down and then begin peeling the skin of the potatoes. In alarge mixing bowl, mash the potatoes by hand or with electric mixer. When all clumps have been smoothed out, add1 egg along with the grated parmigiano reggiano cheese and mix thoroughly until you obtain a doughy substance.

Filling:

The most difficult step of this recipe (or rather most undesired) requires chopping an onion. When all tears have been wipedaway, place the chopped onion in a skillet with 1 cup of water of water. Cook over medium heat and allow water toevaporate. When water has evaporated, add a thin layer of olive oil and continue cooking over medium heat. Whenthe onions have become withered, add the coarsely cut pitted black olives, and also the halved Pomodamorecreating an extraordinary pleasant aroma in your kitchen. Blend these aromas together by Sautéing over high flamefor 20-30 seconds, and remove from heat.

Now it’s time to bring this recipe together. Pre-heat the oven to 200°C so it is ready to bake when this savory pie is finished.First butter the baking pan thoroughly and evenly sprinkle bread crumbs over the buttered pan. Flip the pan over toremove access bread crumbs which do not stick the buttered pan. Before working with the dough, we recommendwetting your hands with water to avoid the dough sticking to your hands. This should allow you to easily spread ¾ ofthe prepared dough evenly over the bottom and sides of the baking pan leaving approximately 1.5 cm of thicknessthroughout. Pour the prepared filling on top of the dough and spread evenly. Place the remaining dough on top ofthe filling and cover completely. Finish by sprinkling the covered dough evenly with bread crumbs before placing inoven. Bake for 30 minutes at 200° C, or until crust becomes golden brown. Allow the pie to cool before serving, idealat room temperature or even chilled. This savory pie will leave your mouth watering!

POMODAMORE®


Tagliatelle, angler-fish, Botargo and Pomodamore

180g Tagliatelle pasta, 250g Angler-fish, 8 Pomodamore (about 160g), 1 small onion, 2chili peppers, chopped parsley, mullet Botargo, olive oil, salt, ½ cup dry whitewine.

Ingredients

Preparation


This delicious dish is quick and easy to prepare but is simply delicious! First you will needto bring a medium pot of water to a boil to cook the tagliatelle “al dente”. Asmost traditional Italian dishes, begin by finely mincing the onion and simmer overmedium heat in skillet abundantly coated with olive oil. As soon as the mincedonion simmers to a golden color, add diced angler fish and the chili peppers.Raise the skillet to high heat and sauté over high flame for 30-45 seconds. Do notallow the fish to cook for too long. Bring out the full flavor of this recipe by adding½ cup of white wine and continue to sauté until wine evaporates. Give this dish itsexquisite flavor by adding the quartered Pomodamore and cook over mediumheat for 3-4 minutes, allowing these amazing flavors to blend together. Drop thetagliatelle in the boiling water, and cook “al dente” or as indicated on package.Drain the pasta and add the tagliatelle in the skillet with the prepared sauce,then continue to sauté together over high flame for 20-30 seconds covering thepasta evenly. Remove from heat and its ready to serve. Divide servings on toplate and dust generously with grated Botargo and chopped parsley. Enjoy thesucculent flavors of this amazing dish!

POMODAMORE®


Stuffed calamari and Pomodamore

2 Calamari (approx. 180g each - whole), 60g pecorino cheese, 6 Pomodamore (about120g), ¼ cups chopped parsley,1 garlic clove, olive oil, and white pepper.

Ingredients


Prepare yourself for an intense taste of delicious flavors combined in this easy toprepare recipe. Begin by pre-heating the oven to 200°C. Carefully clean theinside of the calamari and wash thoroughly. Cut the tentacles from the body ofthe calamari and chop into small pieces. Place the chopped calamari tentacles(not the body) in a skillet of thinly coated olive oil, and sauté for 2-3 minutesbefore removing from heat. In a mixing bowl, add crumbled pecorino cheese,diced Pomodamore, chopped parsley, and the sautéed tentacles. Stir theseingredients thoroughly and allow the aromas to fill your kitchen. Stuff the calamaribodies with this mixture and use toothpicks to close the openings when stuffed.On cast iron skillet, cook the stuffed calamari for 3-4 minutes on each side overhigh heat. Cover a baking sheet with baking paper and place the stuffedcalamari on the baking sheet. Before placing in the oven, dust with white pepperand then cook for 5 minutes at 200°C. It is recommended to serve the stuffedcalamari fresh out of the oven to enjoy an appetizing dish!

Preparation

POMODAMORE®


Maccheroni and Pomodamore

180g Maccheroni pasta, 6 pomodamore (about 120g), 1 small onion, 60g ricottacheese, ¼ cup chopped fresh basil, 1 teaspoon of sugar, and olive oil.

Ingredients


A classic dish with exceptional taste! Begin the easy preparation by bring a mediumpot of water to a boil over high heat. While waiting for the water to boil, finelychop the small onion and add to a frying pan with an abundant layer of olive oilover medium heat. Allow the onion to simmer until withered and slightly golden,extracting the strong flavor of the garlic into the oil. Remove the pan from heat,and add 1 teaspoon of sugar, ¼ cup chopped basil, quartered Pomodamore,and ricotta cheese. Stir these ingredients thoroughly, allowing the intense flavorsto blend together. When the pot of water comes to boil, cook the maccheroni“al dente” or as indicated on package. Drain the maccheroni and add to thetasty sauce in the frying pan. Sauté the pasta and sauce together for 20-30seconds over a high flame, allowing the sauce to cover the pasta evenly. Thisclassic dish will astonish with an explosion of delicious flavor!

Preparation

POMODAMORE®


Pomodamore soup

20 Pomodamore – diced (about 400g), 150g of stale bread, olive oil, 1 small red onion,½ liter of vegetable broth (natural using fresh vegetables), 12 basil leaves, 2tablespoons of grated parmigiano-reggiano.

Ingredients


This simple recipe will . In a terracotta pan, add a thin layer of olive oil and place onmedium heat. Finely chop the onion and place in the hot oil to simmer. Allow theonion to wither and turn slightly golden to extract the strong flavor of the garlicinto the oil. When golden, add the stale bread (crumbled in small pieces),vegetable broth, and 6 finely chopped basil leaves. Simmer over low-mediumheat for 15 minutes, stirring frequently. Add the diced Pomodamore and continueto simmer for 5 minutes to blend these mouth-watering flavors together. Removethe pan from heat, add a thread of olive oil, the remaining 6 basil leaves (finelychopped), and dust with 2 spoons of parmigiano reggiano. You are now ready toserve a fabulous blend of flavors in a classic soup!

Preparation

POMODAMORE®

The long appreciated qualities of the tomato just got better! Pasta alla Norma and Pomodamore

200g maccheroni, 1 egg-plant, olive oil, salt, 20 Pomodamore (about 400g), ½ onion,salted Ricotta cheese, basil leaves, and white pepper.

This delicate dish bursts with savory flavors never to be forgotten. Preparation begins bybringing a medium pot of water to a boil over high heat. While waiting for the

Ingredients

Preparation


bringing a medium pot of water to a boil over high heat. While waiting for thewater to boil, rinse the egg-plant under cold water, and dice into cubes. Placethe diced egg plant into a bowl of salted water for 45-60 minutes to remove thebitter taste of the egg-plant. When de-bitter, remove from salt water and dry.Add the diced egg-plant into a frying pan, and cook with thin layer of olive oilover medium heat. Allow the egg plant to cook for 3-5 minutes or until slightlybrownish color. Remove the egg-plant from the oil, and place on a sheet ofcooking paper. The egg-plant must cool down and lose the excess oil.

While the egg-plant is cooling down, finely chop the onion and simmer in frying panwith thin layer of olive oil over medium heat. When the onion withers and becomegolden color, add the quartered Pomodamore, chopped basil, and again thediced egg-plant (cooled down).

Sauté these ingredients together for 1-2 minutes over high flame, blending the flavorsinto an superb aroma. Complete this dish by cooking the maccheroni in theboiling water “al dente”, or as package indicates. Drain the pasta and add withthe sautéed ingredients, continuing to sauté over open flame for 20-30 seconds.Serve on plates, and dust with grated ricotta cheese and white pepper. Prepareto indulge in a truly extraordinary cuisine!

pomodamore, chef suggestions from clients kitchen · pomodamore® the long appreciated qualities of...

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