Tuesday, 1 March 2016

Recipe & Review: Cirio pomodorini tomato, bacon & woodland mushroom tagliatelle


I love tinned tomatoes. They are a staple in my cupboards as I know I can always through a meal together with any thing as long as I've got some tomatoes in. I use them at least a few times a week.

In the past I have tried the cheap own brand versions from most supermarkets. Some own brand stuff tastes just fine, as good as the branded stuff only cheaper so I will always give it a go to see. 

Turns out tinned tomatoes are not one of those things that taste just as good as the branded stuff. They are bland and as tomatoes are the base of most meals they are in, they ruin the entire dish. Lesson learnt there!

Now I stick to branded tomatoes, and lately that has been the Cirio brand, so when I was offered the opportunity to review their range of tinned tomatoes I jumped at the chance.

It wouldn't be a tough review, I already know their standard chopped tomatoes are delicious, so I was very excited to try others in the range which includes plum tomatoes, passata, finely chopped & pomodorini.

Cirio has been going since the 1800's, started by Francesco Cirio himself in Italy where the company is still growing fresh, juicy tomatoes today. 

All tomatoes are picked and processed within 24 hours to ensure they are preserved at their very best.

They are so delicious, even Antonio Carluccio has put his name to them. If Carluccio loves them, I definitely do!



Today I have tried out the Cirio tinned pomodorini cherry tomatoes. I have never had tinned cherry tomatoes so I was intrigued to see how different they were to normal chopped tomatoes.

They have a beautifully sweet and intense flavour and I love that the cherry tomatoes are kept whole so you don't miss out on the burst of flavour with everyone you bite open.

They are a lot less saucy that chopped tomatoes so for my pasta dish I added some of the Cirio finely chopped tomatoes too.





INGREDIENTS
300g tagliatelle
6-8 rashers of bacon, chopped
150g Woodland mushrooms (or any mushrooms  you like), halved
1 x tin of Cirio pomodorini cherry tomatoes
1 x carton of Cirio finely chopped tomatoes
1 tsp lazy chopped garlic
1 tsp paprika
1 tbsp balsamic vinegar
Handful of chopped parsley (plus extra to serve)
Shaved parmesan to serve
Oil for frying

METHOD
1. Heat some oil in a large pan and fry off the bacon pieces for 3-4 minutes. Add the garlic and the mushrooms and fry for a further minute. 

2. Add the tomatoes, paprika, balsamic and parsley and simmer for 10 minutes.

3. Whilst the sauce simmers, cook the tagliatelle for 7-9 minutes (follow instrustions on the packet)

4. Once cooked, strain and add to the sauce mix. Gently combine and serve topped with chopped parsley and parmesan shavings.





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