Synopsis
In this ode to the tomato, Chef Vanessa Gianfrancesco uses the pomodoro ('apple of gold' in Italian) in everything from starter to dessert. Vanessa makes 'pappa al pomodoro,' a rustic Tuscan soup made from tomatoes and dried bread. She shows us a quick and easy way to take the skin off of the tomato, and the seeds out, so just the juicy red flesh remains. After spicing up the tomato flesh, she adds chunks of bread and rich broth to cook up the perfect hearty starter. Continuing on the tomato theme, Vanessa creates Italy's most famous export: pizza. She shows us the secret to stellar pizza dough from scratch, before loading it up with classic neapolitan toppings - and she tells us where the margherita pizza got its name. Then it's on to hunter-style chicken, or a humble little dish called chicken cacciatore. After roasting the tomatoes and browning the chicken, Vanessa adds braised veggies to this gorgeous stew. And how you can make a tomato dessert? Vanessa shows us it's simple, adding pear tomatoes to a sweet, light custard with blueberries, sour cherry extract, and chocolate for a decadent tomato zabaglione.
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