New Kid on the Blog
Ben Lovett from Mumford and Sons loves to cook... here's his cool recipe for Italian salad─── 13:39 Sun, 14 Apr 2013
Ingredients:
6 plum tomatoes, halved lengthways
sprigs thyme
salt and freshly ground black pepper
3 tbsp olive oil
200g ciabatta, torn into small pieces
1 large banana shallot, finely chopped
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
4 tbsp capers, drained and rinsed
175g/6oz wood-roasted piquillo peppers, chopped (available from some supermarkets and delicatessens)
2 x 200g burrata mozzarella cheese, torn into pieces
2 handfuls basil, leaves only
Directions
1. For the slow-roasted tomatoes, preheat the oven to 150C and place the tomatoes, cut-side up, onto a roasting tray. Sprinkle with the thyme, salt and freshly ground black pepper, to taste, and olive oil.
2. Place in the oven and cook for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out. Remove the tomatoes from the oven and leave to cool.
3. Increase the oven temperature to 220C, place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Cook in the oven for 5-7 minutes, or until crisp and golden-brown.
4. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened.
5. In a food processor, blend two-thirds of the roasted tomatoes with the red wine vinegar and the extra virgin olive oil in a food processor to a fine purée.
6. In a bowl, add half of the purée mixture to the crisp ciabatta croutons and set aside to soak for five minutes.
7. Into the other half of the purée, stir in the remaining roasted tomatoes, fried shallots, capers, piquillo peppers, cheese and basil leaves. Serve with grilled meat or fish or just eat a big bowl as it is.
6 plum tomatoes, halved lengthways
sprigs thyme
salt and freshly ground black pepper
3 tbsp olive oil
200g ciabatta, torn into small pieces
1 large banana shallot, finely chopped
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
4 tbsp capers, drained and rinsed
175g/6oz wood-roasted piquillo peppers, chopped (available from some supermarkets and delicatessens)
2 x 200g burrata mozzarella cheese, torn into pieces
2 handfuls basil, leaves only
Directions
1. For the slow-roasted tomatoes, preheat the oven to 150C and place the tomatoes, cut-side up, onto a roasting tray. Sprinkle with the thyme, salt and freshly ground black pepper, to taste, and olive oil.
2. Place in the oven and cook for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out. Remove the tomatoes from the oven and leave to cool.
3. Increase the oven temperature to 220C, place the ciabatta pieces onto a baking sheet and drizzle over two tablespoons of the olive oil. Season, to taste, with salt and freshly ground black pepper. Cook in the oven for 5-7 minutes, or until crisp and golden-brown.
4. Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the shallot and fry for 2-3 minutes, or until softened.
5. In a food processor, blend two-thirds of the roasted tomatoes with the red wine vinegar and the extra virgin olive oil in a food processor to a fine purée.
6. In a bowl, add half of the purée mixture to the crisp ciabatta croutons and set aside to soak for five minutes.
7. Into the other half of the purée, stir in the remaining roasted tomatoes, fried shallots, capers, piquillo peppers, cheese and basil leaves. Serve with grilled meat or fish or just eat a big bowl as it is.
