Name: Tomini Elettrici in Salsa Rossa (Goat Cheese in Spicy Tomato Vinaigrette)
Yield: Serves 6
Cuisine: Italy
Ingredients: ½ cup olive oil; ⅓ cup red wine vinegar; ½ cup canned tomato puree; 1½ cups pureed drained canned plum tomatoes; 1½ pounds mild goat cheese, cut into 6 slices; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 2 cloves garlic, finely minced (optional); 1 tablespoon dried red pepper flakes (see Note); Pinch cayenne pepper, if needed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This recipe is from Piemonte in northern Italy. The spicy and elettrico salsa is not to be confused with that river of red sauce that runs through many of America’s Italian restaurants. It is piccante and rich and makes a wonderful contrast to the creamy tomini, or goat cheese.

Ingredients

½ cup olive oil
1 tablespoon dried red pepper flakes (see Note)

Method

Warm the olive oil slightly in a small saucepan over low heat. Add the red pepper flakes and let it infuse a few minutes over low heat. Taste for the heat of the red pepper. If it is not very hot, add a pinch of cayenne. Let cool to room temperature, then combine with the remaining ingredients except the cheese. This is the salsa rossa.

Arrange the goat cheese in a single layer i