Essiccatore Biosec
Conserva il buon gusto
Dried tomato pesto
Ingredients: small dried tomatoes, water, vinegar, Parmigiano cheese, basil oil, herbs and flavourings
To dry the tomatoes:
hoose small tomatoes for drying. The most suitable are baby plum, cherry, Piccadilly and San Marzano. When cut in half, each half should be no more than 1 cm thick.
Cut the tomatoes in half lengthwise and place in the trays.
Switch on Biosec and insert the trays. Set Biosec to maximum for 4-5 hours to eliminate surface humidity, then turn down to medium. The tomatoes take quite a long time to dry out, from 2 to 3 days depending on how thick the pieces are.
Making the pesto:
Soften the dried tomatoes for about 20 minutes in a little hot water with a teaspoonful of vinegar, stirring occasionally.
The water should be equal in weight to the weight of the tomatoes and hot, but not boiling. Drain and dry the tomatoes.
Whizz the tomatoes in a food processor with the Parmigiano cheese, basil and any other ingredients to suit personal taste (garlic, capers, anchovies, olives, etc.) gradually trickling in the oil.
This pesto can be used for crostini or as a dressing for pasta or rice, adding a little of the cooking water to mix.
It will keep in the fridge for a few weeks and must be topped up with oil to cover as it is used.
To dry the tomatoes:
hoose small tomatoes for drying. The most suitable are baby plum, cherry, Piccadilly and San Marzano. When cut in half, each half should be no more than 1 cm thick.
Cut the tomatoes in half lengthwise and place in the trays.
Switch on Biosec and insert the trays. Set Biosec to maximum for 4-5 hours to eliminate surface humidity, then turn down to medium. The tomatoes take quite a long time to dry out, from 2 to 3 days depending on how thick the pieces are.
Making the pesto:
Soften the dried tomatoes for about 20 minutes in a little hot water with a teaspoonful of vinegar, stirring occasionally.
The water should be equal in weight to the weight of the tomatoes and hot, but not boiling. Drain and dry the tomatoes.
Whizz the tomatoes in a food processor with the Parmigiano cheese, basil and any other ingredients to suit personal taste (garlic, capers, anchovies, olives, etc.) gradually trickling in the oil.
This pesto can be used for crostini or as a dressing for pasta or rice, adding a little of the cooking water to mix.
It will keep in the fridge for a few weeks and must be topped up with oil to cover as it is used.
