Elevate your next dinner party with this herby and creamy dish.
Julienne Bruno
A tomato is a staple ingredient of most kitchens. It can enhance main dishes, pair as a tart side dish, or even be a stand-alone centrepiece to get your guests talking. Using San Marzano and Santini tomatoes, drizzled in a fragrant garlic dressing with an added pistachio crunch, and served on a base of creamy superstraccia, this recipe is set to be your new go-to dish.
Recipe courtesy of Julienne Bruno.
Heat 1 to 2 tablespoons of golden rapeseed oil in a non-stick frying pan. Place the tomatoes cut side down and cook gently over a medium-low heat for around 10 minutes, until softened and lightly caramelised. Keep warm.
Roughly chop the wild garlic, parsley and basil, then add to a blender with the pistachios and 50ml of golden rapeseed oil. Blend to a chunky consistency, then slowly add another 50ml of oil. Stir in the lemon zest and juice and season to taste.
Spoon the Superstraccia onto a serving plate. Top with the warm tomatoes and their juices, then drizzle generously with the dressing.
Enjoy this dish with some fresh focaccia for dipping and scooping up all the flavours.
