Lamb and Butternut Squash Ragu with Mint, Orange, and The Greatest Tomatoes From Europe
Ancient landmarks, breathtaking artworks, artisan foodstuffs perfected over generations, and the intricate fashions crafted by Prada, Dior and Givenchy.
Those are some of the things I most love about Europe.
Now, comes the newest addition to my list: canned tomatoes.
I never thought I’d get that excited over such a basic pantry staple until the Italian Association of Canned Vegetable Industries and European Union founded the marketing program, The Greatest Tomatoes From Europe, to spread the word far and wide about its canned tomatoes. As part of the program, they began sending out free samples to food writers like myself to give them a try.
I received two cans, 400g each, of Davio Gragnano whole, peeled long, oblong and cherry tomatoes, vacuum-sealed with their juices. When you open the cans, what’s most striking is that the plump tomatoes are afloat in a fairly thick puree of a sauce, not the weak, watery liquid usually found inside most supermarket canned tomatoes. I dipped a spoon in to taste a very vivid tomato flavor. While you might strain out and discard the liquid in other cans, it would be a waste to that here because it was actually a bonus — getting tomatoes and sauce in one.
Inside my sample box were also packages of Pastificio G. Di Martino Italian dried pasta. So there was no question that I’d be making a bountiful pasta dish out of it all. Of course, not that I ever need an excuse to make pasta.Read more