I did tell you, didn’t I, that I would talk about orecchiette with cherry tomatoes and caciocavallo? đ
So here I am to tell you with this recipe about something I can call incredible, which happened during our vacation in Gargano: inspired by a tomato bruschetta that was served to us as an appetizer⊠my children started⊠hear ye hear ye⊠eating tomatoes!!! đź
I know, maybe for some it’s not such incredible news, but from what other moms have told me, I believe the vegetable-kids issue is not just my problem, so I really want to spread this âincredibleeee newsâ!
These days I’m trying to take advantage of this first step towards change, even though I don’t know how long it will last. Yesterday I served bread and tomatoes (all eaten!! đź) and today I prepared orecchiette with cherry tomatoes and caciocavallo, replicating a simple but excellent sauce that my daughter had definitely appreciated during the holidays⊠asking for seconds!!! đź My husband and I were left speechless as we watched her eat all the sauce with the bread! And yes, it was a sauce of cherry tomatoes in pieces, not strained, and â I still find it hard to believe! â she ate it all, skins included!!
It must be said that perhaps the caciocavallo is the true star of this dish, because it is such a tasty cheese, which we like in both sweet and spicy versions.
And I think my kids like it also for emotional reasons, because it has become their âvacation cheese.â But if it helps them eat tomatoes, so be it! We certainly don’t want to miss out on this⊠culinary emotion!!
So, take note of this recipe! I really hope these orecchiette with cherry tomatoes, flavored with a sprinkle of excellent aged Puglian caciocavallo, will also be liked by your children! (and you too, of course đ).
ă° ă° ă°
Here are more recipes with cherry tomatoes (also suitable for kids!) đ
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz orecchiette
- 21 oz cherry tomatoes (quantity can be adjusted to taste)
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- oregano
- mint
- caciocavallo (aged)
Tools
- Pasta Pot
- Grater
Steps
The execution of this recipe is really simple:
Bring water to a boil for the orecchiette.
Wash the cherry tomatoes and cut them into two or three pieces.
In a sauté pan, sauté the cherry tomatoes with a drizzle of oil, one minced garlic clove, oregano, and mint to taste. Let them cook over high heat without a lid (more or less the same process as the 7-minute sauce).
While the cherry tomatoes are cooking, cook the orecchiette.
Drain them al dente, transfer them to the sauté pan, and mix well into the cherry tomato sauce.
Serve by grating the caciocavallo over each plate as desired (the more, the better!).
Salt-Free Tips
Before saying goodbye⊠my salt-free advice đ
If you’re interested in reducing or eliminating salt, always remember to:
â Gradually reduce the salt, the palate must get used to it slowly and should not notice the progressive reduction.
â Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cuminâŠ
â Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mintâŠ
â Use seeds. Sesame, pine nuts, almonds, walnutsâŠ
â Use pungent vegetables or fruit. Garlic, onion, lemon, orangeâŠ
â Use my salt-free vegetable granules and gomasio.
â Prefer fresh foods.
â Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
â Avoid bringing the salt shaker to the table!
â Occasionally allow yourself to break the rule. Itâs good for morale and helps perseverance.
If you don’t want to, or can’t, give up salt:
â You can still try my recipes by salting according to your habits.
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