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Patè Di Pomodoro Secco

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Patè Di Pomodoro Secco

The perfect patè di pomodoro secco recipe with a picture and simple step-by-step instructions.

  • 300 g Dried tomatoes
  • Dried oregano
  • Dried peperoncino
  • Fresh garlic
  • 6 Capers
  • Extra virgin olive oil
  1. Put all the ingredients in a kitchen utensil and keep adding olive oil until it becomes a smooth, mushy mixture
  1. Pour into a clean glass and cover well with olive oil
  1. That’s done quickly – easy – long-lasting in the cupboard and delicious, well suited to bruschetta
Dinner
European
patè di pomodoro secco

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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