The Sun-Dried Tomatoes “Pesto, or Sicilian capuliate, is a very tasty condiment and ideal for enriching bruschetta or pasta.
And if it is true that time is advancing quickly and that autumn is already here (at least on the calendar!), I still want to spend the days outdoors and feel the sun warming my skin. It’s still too early for me to think about blankets, couches and hot chocolate. There is time for everything and now I have time to live these days that seem to be still tied to a summer that is slow to go away …
And, as a summer lover, I project myself towards shorter and darker days with a certain movement of melancholy. Autumn kicks to take over our everyday life and I’m already fantasizing about the next beautiful season. Don’t tell me I’m the only one who thinks so? 🙂 Today’s recipe is from Sun-Dried Tomatoes “Pesto or also said “Sicilian capuliate”And reflects my mood! It smells of summer but is also perfect in autumn on certain melancholy days and when you want mild temperatures and clear skies. I prepared it with i Koro sun-dried tomatoes, perfect for flavoring salads, pizzas or to create delicious creams suitable for bruschetta or tasty first courses.
THE dried Koro tomatoes I’m naturally dried in the sun, free of sulphites and have a high protein content. Also excellent to be enjoyed naturally as a snack to break hunger! Try them with my discount code ANNARITAKORO to be used on the shop of Koro.
- You can also use dried tomatoes in oil. In this case, drain them well before chopping them and do not add more oil but a little of their own oil to work the mixture.
- To make it easier for you to work with the robot, you can soak the dried tomatoes in warm water for a couple of hours.
- It can be kept in the fridge for up to 3 days closed in an airtight container.
- You can freeze it in the appropriate forms for ice and defrost the portion you need if necessary.
Add almonds or pine nuts to your pesto for a more delicate taste. For a more “lively” touch also use pitted black olives! 😉
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