#san marzano tomatoes

[scr4n]

Sugo 🇮🇹

Rigatoni All'Arrabbiata, spicy San Marzano & fresh baby plum tomato sugo (Lazio) 🔥

[dinosaurwithablog]

I made a bunch of homemade ricotta cheese so I decided to make stuffed shells with it because they are delicious 😋 I mixed the ricotta with an egg, freshly grated pecorino romano, parmesan reggiano, caciocavallo, asiago cheeses, and seasoning. I made a pot of marinara sauce using San Marzano tomatoes, fresh basil, oregano, minced garlic, parmesan reggiano rinds, bay leaves, salt and pepper. It was excellent!! 😍 I used pre-made pasta shells. I filled each shell with generous amounts of my cheese mixture and laid them on a bed of my delightful marinara sauce. I sprinkled freshly grated caciocavallo and parmesan reggiano cheeses on top and put it in the oven. What came out of that oven 40 minutes later was an incredible Italian dish, which I served with a tossed salad 🥗 I needed something to lighten things up and help all that cheese get through my digestive system 😉😁 Of course, I made garlic bread out of a wonderful, crusty loaf of bread. And as is my nature, I sprinkled freshly grated cheeses on top of the garlic bread. I can't wait to get hungry again so I can have some more. I love Italian food!!!! ❤️ It's such great food and it tastes sooooooo good!! 😁😍😋 in the words of Julia Child... bon appétit!!

[greenwitchcrafts]

Today's garden harvest turned out great!

[fieriframes]

[San Marzano tomatoes, crushed by hand. -Okay. -And tomato paste. Salt and pepper, oregano. After that's cooked for a while, we're going to add the fresh basil.]

[mughuaudaxpuer]

Rita margarita 🍕

After I ate this,me 😳

Guess this cheese used

In this pizza.🍷

🧀.

[ronniefein]

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

1 medium eggplant

salt

4 tablespoons olive oil, approximately

1 onion, chopped

1 large clove garlic, chopped

8-10 plum tomatoes, sliced

1 tablespoon chopped fresh basil

1 cup ricotta cheese

1-1/2 cups shredded mozzarella cheese

2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

[horecahermesgourmet]

Exploring the Best Producto Italiano for Professional Kitchens

Italian cuisine has long been revered for its simplicity, depth of flavor, and the use of high-quality, authentic ingredients. For professional kitchens aiming to create exceptional Italian dishes, sourcing the best producto italiano is essential. These ingredients are the foundation of classic Italian cooking, and their quality can make or break a dish. Whether you’re running a fine-dining restaurant, a pizzeria, or a casual bistro, incorporating premium Italian products into your menu can elevate your culinary offerings to the next level. In this article, we explore some of the best producto italiano that every professional kitchen should have in its arsenal.

1. Extra Virgin Olive Oil (Olio Extra Vergine di Oliva)

Extra virgin olive oil is arguably the most important producto italiano in any kitchen. Known for its versatility and rich flavor profile, it is a cornerstone of Italian cooking, used for everything from dressings to sautéeing and drizzling over finished dishes. The finest extra virgin olive oils come from regions such as Tuscany, Puglia, and Umbria, where the olives are grown in ideal conditions and harvested at the peak of ripeness.

In professional kitchens, extra virgin olive oil can be used in a variety of ways. It’s perfect for making classic Italian sauces, such as pesto, or for enhancing the flavor of vegetables, meats, and pasta. It also makes an excellent base for vinaigrettes or a finishing touch on a pizza or salad. The freshness and complexity of high-quality extra virgin olive oil will add a depth of flavor to your dishes that’s hard to replicate with any other fat or oil.

2. Parmigiano Reggiano (Parmesan Cheese)

Parmigiano Reggiano is often regarded as the king of Italian cheeses, and for good reason. Made in the Emilia-Romagna and Lombardy regions of Italy, this hard, aged cheese has a rich, nutty flavor that deepens the longer it is aged. It is a key ingredient in a wide range of Italian dishes, from pasta and risotto to soups and salads.

In professional kitchens, Parmigiano Reggiano can be grated over pasta dishes or used in sauces to add richness and depth. Its versatility extends beyond savory dishes; it can also be served as part of a cheese platter or incorporated into bread and pastries. For chefs seeking to provide an authentic Italian experience, Parmigiano Reggiano is a must-have ingredient, as its flavor is unmatched by any other cheese.

3. San Marzano Tomatoes

The heart of many Italian sauces, San Marzano tomatoes are known for their rich, sweet flavor and low acidity. Grown in the volcanic soil of the Campania region, these tomatoes are prized for their ability to produce deep, flavorful sauces with a smooth texture. They are often used in traditional Italian dishes like pizza, marinara sauce, and lasagna.

In a professional kitchen, San Marzano tomatoes are essential for creating authentic tomato sauces. These tomatoes have a more delicate flavor compared to other varieties, making them ideal for dishes where the sauce is the star. Whether you're preparing a fresh tomato sauce for pasta or creating the perfect pizza base, San Marzano tomatoes offer a natural sweetness and richness that cannot be replicated by other canned tomatoes.

4. Guanciale

Guanciale, a type of Italian cured pork made from the jowl or cheeks of the pig, is an ingredient that stands out in many traditional Italian dishes. Known for its rich, melt-in-your-mouth texture and slightly sweet flavor, guanciale is often used in pasta dishes like pasta alla carbonara and pasta all'amatriciana. Unlike pancetta, which is made from pork belly, guanciale is cured with salt, sugar, and spices and aged for several months.

For professional kitchens, guanciale is a must-have ingredient for any menu that includes authentic Italian pasta dishes. Its rich fat content and savory flavor impart a depth of flavor to sauces and provide a perfect base for cooking. The key to using guanciale effectively is to render its fat slowly to achieve the perfect balance of texture and flavor in your dishes.

5. Balsamic Vinegar of Modena (Aceto Balsamico di Modena)

Balsamic vinegar is a quintessential Italian product, and Balsamic Vinegar of Modena is among the best in the world. Produced in the Modena region of Italy, this dark, sweet-and-sour vinegar is made from grape must that is fermented and aged in wooden barrels. The aging process can take years, resulting in a vinegar with a complex, rich flavor profile that is both sweet and tangy.

In professional kitchens, Balsamic Vinegar of Modena is an incredibly versatile ingredient. It can be used to enhance the flavor of salads, grilled vegetables, or meats. It’s also commonly drizzled over desserts like strawberries or ice cream to add a touch of acidity and sweetness. For chefs who want to bring a unique depth of flavor to their dishes, a high-quality aged balsamic vinegar is an essential ingredient to have on hand.

6. Mozzarella di Bufala

Mozzarella di Bufala, made from the milk of water buffalo, is another essential producto italiano in any professional kitchen. This cheese is known for its creamy texture, delicate flavor, and slightly tangy finish. Produced primarily in the southern regions of Italy, such as Campania and Lazio, Mozzarella di Bufala is a staple ingredient in many Italian dishes, particularly those in the Campanian region.

In a professional kitchen, Mozzarella di Bufala can be used in a variety of ways. It’s a key ingredient in classic dishes like Caprese salad, where it is paired with ripe tomatoes and fresh basil. It’s also commonly used as a topping for pizzas or in pasta dishes like lasagna or baked ziti. The richness and smoothness of Mozzarella di Bufala make it a favorite among chefs and customers alike.

7. Risotto Rice (Arborio and Carnaroli)

For professional kitchens that specialize in Italian cuisine, high-quality risotto rice is a must-have. While there are several varieties of Italian rice, Arborio and Carnaroli are the two most commonly used types for making risotto. Arborio rice is short-grain and has a high starch content, which helps create the creamy texture that risotto is known for. Carnaroli rice is slightly firmer and less starchy, making it ideal for risottos that need to maintain their shape and texture.

Whether you’re preparing a classic risotto with mushrooms or a seafood risotto, these Italian rice varieties will provide the perfect foundation for your dish. They absorb liquid well and release starch as they cook, creating a luxurious, creamy consistency that defines a great risotto.

Conclusion

The best producto italiano ingredients are essential for creating authentic Italian cuisine in any professional kitchen. From the rich, fruity flavor of extra virgin olive oil to the creamy, tangy goodness of Mozzarella di Bufala, these ingredients allow chefs to craft dishes that are both flavorful and true to Italian tradition. By sourcing the highest quality Italian products, you can elevate your menu and offer your customers an unforgettable dining experience. Whether you're preparing a classic pasta dish, a vibrant salad, or a decadent risotto, producto italiano will add depth, richness, and authenticity to your cooking. These ingredients are the foundation of Italy's culinary legacy, and incorporating them into your menu will bring the essence of Italy to your restaurant.

[the-re-farmer]

Our 2024 Garden: a morning of peppers

Things definitely not chilly last night, though not – thankfully – frost chilly. We dropped to 6C/43F. Our expected high today is only 17C/63F, with tomorrow about the same. Then we’re supposed to warm up again over the next week, and even reach temperatures as high as 25C/77F before they start to drop again. Even the long range forecast into October has changed to warmer predictions, though we…

[themanhattanfoodproject]

This looks like some linguini in a simple tomato sauce, but it’s actually linguini in a tomato-garlic-nduja sauce. Nduja is a soft, spicy spread made from prosciutto (think an Italian version of sobrasada) that I love to smear on toast, but it wasn’t until I read Missy Robbins’s Pasta that I learned you could melt it into a lovely sauce. This isn’t a dish that’s super-complex, but I want to play with it a bit before I throw it up on the blog proper.

[francesderwent]

my toxic trait is I agree with Carmy that that spaghetti recipe looks bad

[geturasstomars]

you can't truly know a man until you've seen her go sandwich mode

[dinosaurwithablog]

I made lasagne for dinner. 8 cheeses, 2 meats, and a delightful sauce made with Cento tomatoes. They make their sauce with the sweetest tomatoes from the San Marzano Valley in Italy 🇮🇹 😍 😋 it's absolutely delicious and so was the lasagne. Mmmmmmmmmmmm 😋 😋 😋

[arlathen]

made a delicious lasagna for dinner <3

[fieriframes]

[We're gonna sauté a little olive oil with fresh onion, roasted garlic. Okay. We're just gonna add our San Marzano tomatoes. Are you gonna marry these back and forth to rinse them out? I'll do the real deal.]

[carloshomemadeny]

Get All-Natural Pasta Sauce for Italian Cuisine

Add more flavors to your pasta recipes with all-natural pasta sauce by Carlo’s Homemade. Made with organic and fresh ingredients, all our handmade sauces come without preservatives and sugar, thus complementing authentic Italian cuisine honestly. They’re best for restaurants or home cooks who love to add more taste quality to pasta.

[joetavormina]

So this started with a pack of San Marzano tomato 🍅 seeds which I purchased for $1.99. I planted the seeds indoors in March 2024 and then transplanted them to my garden in May. 5 months later, my wife is making tomato sauce. 🥫 I have 30 plants. That’s a lot of sauce! 😋🥫🍅