Ingredients with Measurements:
- 4 Vastedda rolls
- 4 ripe tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cut the top off each Vastedda roll and scoop out the inside to create a hollow shell.
3. In a bowl, mix together the diced tomatoes, chopped basil, olive oil, minced garlic, salt, and pepper.
4. Fill each Vastedda roll with the tomato and basil mixture.
5. Place the filled Vastedda rolls on a baking sheet and bake in the preheated oven for 10-15 minutes, or until the rolls are crispy and the filling is heated through.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 18g
- Total carbohydrates: 28g
- Protein: 6g
Substitutions for ingredients:
- Vastedda rolls can be substituted with any type of bread roll or baguette.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced mozzarella cheese on top of the tomato and basil mixture before baking.
- Add sliced pepperoni or cooked sausage to the tomato and basil mixture for a meatier version.
Tips and tricks:
- Make sure to scoop out enough of the inside of the Vastedda rolls to create a hollow shell for the filling.
- Use a spoon to press the tomato and basil mixture down into the Vastedda rolls to make sure they are filled evenly.
Storage instructions:
- Store any leftover Vastedda Palermitana in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Vastedda Palermitana in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the Vastedda Palermitana on a platter with fresh basil leaves as a garnish.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and parmesan cheese
Troubleshooting advice:
- If the Vastedda rolls are not crispy after baking, put them under the broiler for 1-2 minutes to crisp them up.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
Food history:
- Vastedda Palermitana is a traditional street food from Palermo, Italy. It is typically made with a type of Sicilian bread roll called Vastedda, which is filled with a mixture of calf spleen, ricotta cheese, and lemon juice.
Flavor profiles:
- The Vastedda Palermitana with Tomato and Basil is a fresh and flavorful take on the traditional Sicilian street food. The juicy tomatoes and fragrant basil pair perfectly with the crispy bread roll.
Serving suggestions:
- Serve the Vastedda Palermitana with Tomato and Basil as a light lunch or snack.
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Region: Italian