This recipe from northern Italy is perfect for summer because it goes well with both hot and cold dishes. And it’s very easy to make.
Renowned for its rich and varied cuisine, Italy inspires many chefs, especially in the summer when pizzas, summer herbs and tomatoes have the good taste to invade our kitchens. Here is an easy recipe that has seduced many Italians, and popularized by chef Renata Briano, author of a book and experienced culinary blogger! After a political commitment to the European Parliament, she switched to cooking to give excellent recipes from Liguria, this region in the North of Italy which includes Genoa where she was born.
Imagine a marinade of juicy, perfectly ripe tomatoes, mixed with fresh herbs and simple but delicious seasonings. This recipe is, as is often the case, a tribute to the simplicity but also the freshness of summer ingredients. To start, it is essential to choose very ripe tomatoes, because they are the heart of the recipe.
Garlic also plays a crucial role. It is essential for its flavor even if it is simply rubbed inside the bowl where you will put your chopped tomatoes. Once the tomatoes are chosen, carefully cut them into small pieces, ready to absorb the flavors of the herbs, and put them in the bowl.
Make way for herbs: basil and parsley will do the trick. You can also add marjoram for an unusual flavor, but it is not mandatory. Each of these herbs adds its own characteristic note. Capers, anchovies in oil and pitted olives are added for their texture and salinity, thus balancing the sweetness of the tomatoes. If you can, the chef obviously recommends getting some typical Ligurian olives, the taggiasca olive known for its sweetness and appreciated by the Ligurians as an aperitif.
A drizzle of extra virgin olive oil and a touch of vinegar complete the marinade. Once all the ingredients are mixed, the preparation should be left to rest in the refrigerator for at least an hour. This resting step is crucial to obtain a tasty marinade. Do not skip this step, your marinade would immediately lose its flavor and all the charm would be broken!
The chef then gives valuable advice on how to enjoy it at its best. According to her, its secret lies in the fact that it is perfect to accompany any type of pasta, whether long like spaghetti or shorter like penne. It can be eaten and enjoyed hot, warm or even cold, depending on your preferences. All you have to do is try it, but this recipe will surprise you at the table and give you lovely compliments.