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
- 10 cloves Garlic
- 1 bunch Basil
- 3 cups Bel Aria Roasted Red Tomatoes
- Oil, to thin if necessary
- Bel Aria Black Truffle Carpaccio
METHOD
- Blend in a food processor and add to a pan with more sautéed garlic and chili flake.
- Place in cooked bucatini and toss.
- Add in two or 3 Bel Aria black truffle a touch more of Pomodoro if desired and toss.
- Finish with a splash of red wine vinegar, and parmesan.
Bel Aria Focaccia
METHOD
- 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).
