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Bel Aria Pomodoro and Focaccia

Focaccia and a bucatini pomodoro enhanced by Bel Aria Truffle Carpaccio and Roasted Red Tomatoes from The Chefs’ Warehouse.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Chefs’ Warehouse.



Bel Aria Pomodoro

INGREDIENTS

METHOD

  1. Blend in a food processor and add to a pan with more sautéed garlic and chili flake.
  2. Place in cooked bucatini and toss.
  3. Add in two or 3 Bel Aria black truffle a touch more of Pomodoro if desired and toss.
  4. Finish with a splash of red wine vinegar, and parmesan.

Bel Aria Focaccia

METHOD

  1. Just prior to baking your focaccia dough (followed a basic recipe), place Bel Aria Roasted Red Tomatoes and Bel Aria Black Truffle on top with tapenade and capers (see video).