🍅 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!
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