[vc_row][vc_column width=”2/3″][vc_column_text]August is here and that means it’s tomato season in Pittsburgh. This past week, chef Dave joined Churchview Farm and Grow Pittsburgh to assist in teaching a tomato class. Students learned all about growing, preserving and most importantly enjoying tomatoes. Here are some of the recipes Chef Dave shared with the class and now you can enjoy them at home too! Most important ingredient is some beautiful farm fresh heirloom tomatoes.
Homemade Stracciatella and Fresh Tomato Caprese Crostini
1 # Fresh Mozzarella
1 cup heavy cream
- Pull the mozzarella apart as if it was string cheese and place in the cream to soak for 1 hour minimum.
1 loaf day old Italian bread, preferably a hard crusty bread (slice ¼ inch thick slices 2 hours prior to using and let sit in open air)
2 large fresh Heirloom Tomatoes
16 sprigs Basil
2 oz pine nuts
2 oz Olive oil
1 lemon for zest
TT Salt and pepper
- Slice the tomatoes in full slices
- Take your bread and place on a plate
- Take a spoonful of the mozzarella and cream mixture and place it on top of the bread, layer next with tomato and then pine nuts and basil. Finish with olive oil and lemon zest.
Cold and Clear Tomato Broth
2# Heirloom Tomatoes
1 Head of Fennel
4 Sprigs Basil
2 Cloves Garlic
1 Tablespoon salt
1 Cucumber (small diced)
- Place all ingredients in a food processor except your cucumbers and pulse for 6-8 pulses
- Take out of the food processor and place in a double layered cheese cloth inside a bowl. Make sure there is enough cloth so you can close the top and tie the cloth at the top.
- Once the cloth is tied at the top you want to find a place you can hang the bag over the bowl and let the gravity and weight start to press out the water in the tomatoes. Let it sit overnight and then in the morning you will see a bowl filled with clear tomato water.
- Once the cucumber is cut into small dices, you can then garnish the tomato water with your cucumber
- This product is very versatile. You have all the flavor or the tomatoes but none texture. You can put this in savory dishes, cocktails and even some desserts. This is a simple yet extremely refreshing product.
Raw Farm Tomato and Zucchini salad
2# Heirloom Tomatoes
1 Large Zucchini
1 Head Fennel
1 Tablespoon Sesame Seeds
3 Sprigs Mint
2 Tablespoons Red Wine Vinegar
2 oz EVOO
- Dice the Tomatoes and Zucchini and Fennel
- Place in a bowl and dress with the vinegar and EVOO
- Tear the mint and add with the sesame seeds
- Mix and let sit 1 hour before serving
Feeling hungry and you’d rather have someone else make this dish for you? Make a reservation at DiAnoia’s Eatery in the Strip District here. See more DiAnoia’s Eatery Recipes here.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”38644″ img_size=”full” alignment=”center” css_animation=”fadeIn”][/vc_column][/vc_row]