The thing that I like most of my subscription to the service of Zolle, is the continuous surprise .. I never know what will be in the box, which vegetables or fruit I will receive. This stimulates me to always look for new solutions to bring to the table. Depending on the content and what I already have in the fridge, I mix and invent new recipes. In the box this week I found these beautiful yellow datterini, and so was born the idea of the yellow datterini cream with goat cheese. I had never used this ingredient in the kitchen, I did not know the taste, but I was fascinated by this explosion of color. In short, seeing a typically red product like tomato in a yellow variant is in itself a curious fact 🙂
Just its color has placed it in the “trend food”, or trend-setting food. But not everyone knows that the first tomatoes discovered were yellow, hence the Italian name “pomodoro” is from “pomo d’oro” (translated “golden pommel”), a name deriving precisely from its golden tint. This fruit has the same properties as the common tomato, but in larger quantities. Tomatoes have antioxidant and revitalizing properties. They purify, refresh and contain numerous vitamins. Compared to red tomatoes, the yellow one contains fewer acidifying principles.
They are not readily available, but if you get the chance I suggest you try them. This tomato has a firm flesh and a very sweet taste, suitable for combinations with more savory foods and spices. Obviously this recipe is really simple and quick to prepare, but of great taste and color 🙂
- 1kg of yellow datterini
- 200gr of goat cheese
- hot chili q.s.
- fresh basil
- a clove of garlic
- In a pan heat a tablespoon of oil with garlic and chili.
- Add the tomatoes cut in half. Add salt and cook for 10-12 minutes over low heat.
- Put half of the cherry tomatoes in a mixer and blend in a cream.
- Pour the datterini cream into a dish, add the goat cheese and the remaining tomatoes.
- Sprinkle with fresh basil and serve.