🍅 Summer Croccantella with Tomatoes 🇮🇹
👨🏫 Cooking is not only a pleasure—it’s also a tasty way to learn Italian! In our “Learn Italian in the Kitchen” series, here’s a super thin and crispy summer croccantella with tomatoes: simple batter, baked until golden, perfect for aperitivo or a light dinner. 🍅
📝 Ricetta di GialloZafferano (proposta da Diletta Secco)🧺 Ingredients
• 250 g 00 flour
• 300 g water
• 2 tsp fine salt
• 10 g tomato paste (concentrato)
• 70 g Pecorino Romano, grated
• 25 g extra-virgin olive oil
• 120 g tomatoes (e.g., cherry/ramati), sliced
• 120 g white onion, sliced
• 1 tbsp cornmeal (farina di mais) for sprinkling
• Extra olive oil to drizzle
• Black olives or capers
• Fresh basil or oregano
• “Impastare” = to knead
• “Infornare” = to bake
• “Croccante” = crunchy
• “Tagliare a fette” = slice
• “Mescolare” = to mix
👩🍳 Instructions
🍅 1. Prep vegetables: Slice tomatoes and onion; set aside.
🧽 2. Make the batter: In a bowl whisk flour with water until smooth. Add salt and tomato paste; whisk. Stir in the grated pecorino, then fold in tomatoes and onion.
💡 3. Pan & sprinkle: Grease and flour (or butter & flour) a 32 cm non-stick pan. Pour in the batter, level the surface, and sprinkle with cornmeal.
🔥 4. Bake: Drizzle with olive oil and bake 50 min at 200 °C (static), then raise to 230 °C (fan) for 10–15 min until super crisp.
🎉 5. Serve: Rest a few minutes, add herbs (and optional olives/capers). Enjoy warm or at room temperature!
🎯 Bonus Activities to Study Italian while Cooking:
🍽️ Kitchen Tips & Trusted Sources
More Italian cooking inspo:
- GialloZafferano – Italy’s most popular cooking site
- Cucchiaio d’Argento – A classic Italian cookbook online
- Fatto in casa da Benedetta – Simple and homemade recipes
Tip: Listen to an Italian podcast while cooking—tasty input for your ears!
Cooking is one of the most enjoyable ways to build vocabulary and understand Italian culture. To discover recipes, food vocabulary and traditions, read our full guide: learn Italian language through cooking .
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