Cherry tomatoes with crème fraîche & chives from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • chives
  • crème fraîche
  • sherry vinegar
  • cherry tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bgood on March 24, 2012

    This would be great with steak

  • Breadcrumbs on July 09, 2011

    p. 35 I’m happy to report we also really enjoyed this. I’d be interested to learn whether it is common to mix EVOO w Crème Fraiche in Italy, certainly this isn’t a technique I’ve ever seen before however I loved how the fruity olive oil somehow cut through some of the richness of the crème fraiche. We also felt that the sherry vinegar really enhanced the fresh flavour of the tomatoes. Ours were first of the season grape tomatoes from the farmer’s market and I typically don’t mess with those, we usually enjoy them straight-up perhaps w a dash of salt. I supplemented MB’s suggested chive sticks with some chopped chives which I felt better matched the scale of the dish and, would be easier to eat. A truly lovely antipasti that also made a great salad alongside our Italian Prosciutto Cotto sandwiches.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.