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Article: A melting cheese moment.
- Article from:
- The Evening Standard (London, England)
- Article date:
- August 11, 2004
CopyrightCOPYRIGHT 2004 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: CARINA COOPER
ROASTING tomatoes gives them a sweet, intense flavour. You don't have to use new potatoes for this dish; waxy ones such as Rosevale or Cypriot work equally well.
Be generous with the Parmesan; the heat of the tomatoes and potatoes will melt it slightly, making this salad extremely moreish.
You will find that if you snip the chives into tiny pieces, their flavour will be subtly absorbed into the rest of the ingredients.
. Preheat the oven to 325F/170C/gas mark 3. Place the tomatoes on a roasting tray, drizzle with olive oil and sprinkle with a pinch of salt. Place in the oven for about 20 minutes, ...
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Article: Italian olive oil is liquid gold
Chicago Sun-Times;
January 28, 1988 ;
700+ words
... ... Most Americans associate olive oil with Italy. Italy exports ... quality, extra-virgin olive oil," he says. Olive oils ... leaves and freshly grated Parmesan cheese. ITALIAN DRESSING 1/2 cup extra virgin olive oil 2 tablespoons lemon juice ...
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