Pappardelle with slow roasted tomatoes and salami

This is all about small tomatoes, slow-roasted on a low heat until they intensify. In the previous post, I got a little misty eyed about eating an excellent example of these in Italy, and when I got back, I just had to make some. They’re really extraordinarily simple – the ingredients are tomatoes, heat, and time. There’s an option on a dash of balsamic vinegar, of course.

You juggle these simple variables until the texture and piquancy comes right, then you throw them through pasta or whack them on bruschetta, or just eat them with your fingers as soon as they’re cool enough to handle. This is a recipe for the former, but I will not judge you for the latter even a little.

Pappardelle with slow roasted tomatoes and salami

The tomatoes take a while, but they’ll keep, so you can prepare them in advance. That makes this a great weeknight, zero effort supper. Spend a lazy Sunday afternoon roasting tomatoes, and bung them in a jar. Then you can make dinner with them in about fifteen minutes.

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Paccheri with Finocchiona salami and tomatoes

Last week I was in Rome. It’s nice, and I’ll probably do a proper update on it (and the food) shortly.

Particularly, I should write about the deli we visited: Volpetti

It’s a wonderful old-school deli on the Via Marmorata, and despite being a bit of a tourist spot, the produce was splendid. So I brought back a giant Finocchiona, one of my favourite sausages. It’s rich, slightly buttery, and chock-full of fennel.

Finocchiona sausage from Volpetti

To be honest, it’s better raw than cooked, but on the Monday after I got back, I just wanted to use it in something, and since I’d just discovered paccheri (giant macaroni), that seemed like the thing.

This is substantially the previous recipe with dried sausage and different photographs.

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