Betting Shop Interview Questions

Bruschettine con pomodorini secchi, caraway and olive

I like flavored sun-dried tomatoes, but I put them in olive oil creates a panegyric of all problems: phobia do not dry well if you want to keep a long time, the jar in the fridge after the first mouthfuls enthusiastic remains half empty (or half full if you are incurable optimists!), which remain after the oil age "fishing" of the last tomatoes. .. For

"Avoid" a nervous breakdown I have found a compromise with myself ... necessary to prepare a salad. And now I'll explain: I use the extra virgin olive oil is only used for seasoning and avoid excess chunks dripping with grease. So I keep a jar in the pantry with dried tomatoes still needed and then prepare it just the portion you need.

Bruschettini with sundried tomatoes, olives and caraway

Ingredients

dried tomatoes

green olives

salted capers

caraway

vinegar

extra virgin olive oil with chilli

laurel

oregano

toast

Soak tomatoes in hot water (tap water) leave for about fifteen minutes, repeating the operation three times. Boil water and vinegar (a ratio of one to one) flavor with bay leaves and blanch the tomatoes for 10 minutes. Drain them and expand them on a towel to evaporate excess water.

Cut into strips or small pieces suitable to be served on toasted bread, place them in a bowl and add olive slices, capperi dissalati, origano, carvi e condire con l'olio e.v.o. aromatizzato al peperoncino (se vi piace). Lasciare riposare qualche ora e preparare le bruschette al momento del servizio.