Best 2 Croxetti With Marinated Heirloom Tomatoes Recipes

In this culinary journey, we aim to guide you in crafting a delightful dish that celebrates the flavors of fresh heirloom tomatoes and croxetti pasta. This article will provide you with a comprehensive guide to creating croxetti with marinated heirloom tomatoes, a dish that captures the essence of summer. We will explore the selection of the perfect heirloom tomatoes, the art of marinating them to enhance their sweet and tangy flavors, and the techniques for cooking the croxetti pasta to achieve the ideal texture.

Check out the recipes below so you can choose the best recipe for yourself!

CROXETTI WITH MARINATED HEIRLOOM TOMATOES

Croxetti with Marinated Heirloom Tomatoes image

Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h5m

Number Of Ingredients 9

Ingredients

5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
3/4 cup torn fresh basil
3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
2 teaspoons finely grated lemon zest, plus more for sprinkling
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound croxetti or other flat pasta, such as maltagliati or pappardelle, cooked until al dente

Steps:

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

Tips:

Select ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your dish, so choose ripe, heirloom tomatoes that are at their peak of freshness.
Marinate the tomatoes in advance: Marinating the tomatoes in olive oil, herbs, and seasonings enhances their flavor and makes them more tender.
Use a variety of pasta shapes: Croxetti are a great choice for this dish, but you can also use other small, sturdy pasta shapes like orecchiette or penne.
Cook the pasta al dente: Al dente pasta has a slightly firm bite to it and will hold its shape better in the dish.
Reserve some pasta water: The starchy pasta water can be used to thin out the sauce and create a creamy consistency.
Garnish with fresh herbs: Fresh herbs like basil, parsley, or oregano add a pop of color and flavor to the dish.

Conclusion:

This croxetti with marinated heirloom tomatoes is a delicious and refreshing summer dish that is perfect for a light lunch or dinner. The combination of sweet, juicy tomatoes, flavorful herbs, and al dente pasta creates a dish that is both satisfying and healthy. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your friends and family.