XmisterIS
Purveyor of fine nonsense
I usually don't go much for lots of raw tomato, but I was shown this simple recipe the other day by my new Romanian girlfriend and it is simply divine! It does, however, come with a warning that you will stink of garlic afterwards (but if you both stink of garlic, it doesn't really matter!) Apparently it is a very popular dish in Romania.
Ingredients:
1 cibatta roll, cut in half length-ways (the correct bread to use has an unpronounceable name and you can't get it over here, but cibatta is a close approximation).
1 punnet of plum tomatoes.
2 cloves of garlic.
oregano, parsley, salt and pepper to taste.
olive oil to taste.
Method:
Toast the cibatta and set to one side.
Chop the tomatoes into small chunks, then put them into a bowl and mash them a bit with a potato masher - you want to crush them up a bit, but without turning them completely to pulp.
Puree the garlic cloves and add them to the tomatoes, along with the herbs, salt, pepper.
How to eat:
Plonk the bowl of tomato mixture in the middle of the table with a spoon in it for all the diners. Put a big dollop of it onto your toasted cibatta, spread it around with the back of the spoon, drizzle olive oil over the top and eat it. Absolutely gorgeous!
Apparently, they (the Romanians) often eat it with feta cheese and olives on the side, then finish the whole lot off with strong black coffee and baklava (a desert made with honey and pastry ... completely drool-making!)
Ingredients:
1 cibatta roll, cut in half length-ways (the correct bread to use has an unpronounceable name and you can't get it over here, but cibatta is a close approximation).
1 punnet of plum tomatoes.
2 cloves of garlic.
oregano, parsley, salt and pepper to taste.
olive oil to taste.
Method:
Toast the cibatta and set to one side.
Chop the tomatoes into small chunks, then put them into a bowl and mash them a bit with a potato masher - you want to crush them up a bit, but without turning them completely to pulp.
Puree the garlic cloves and add them to the tomatoes, along with the herbs, salt, pepper.
How to eat:
Plonk the bowl of tomato mixture in the middle of the table with a spoon in it for all the diners. Put a big dollop of it onto your toasted cibatta, spread it around with the back of the spoon, drizzle olive oil over the top and eat it. Absolutely gorgeous!
Apparently, they (the Romanians) often eat it with feta cheese and olives on the side, then finish the whole lot off with strong black coffee and baklava (a desert made with honey and pastry ... completely drool-making!)
