

Update: summer 2022, Lucca: with top Italian pomodorini this dish is even more spectacular. I noticed they improve after a good rest, i.e. the day after they were even better.
Original version:
It is now summer, or at least this is what the calendar says; it has been raining for days here in London and the sky is grey, an elegant pearly shade of grey, but grey nonetheless. Not fun. To raise my endorphins, I decided to make this Apulian tomato sauce, pomodorini scattarisciati, literally crackling tomatoes (in the local dialect) — vibrant, intensely tomatoey and uplifting.
The cherry tomatoes are fried in a rather indecent amount of oil, on high heat, uncovered until they start bursting. Continue reading “Pomodorini scattarisciati – crackling cherry tomatoes (Puglia)”