Orecchiette, Yellow heirloom tomatoes, Red teardrop tomatoes, proscuitto

Ingredients

200 g San Remo Orecchiette, cooked till aldente (salt, pepper, extra virgin olive oil)

500 gms Yellow Heirloom tomatoes (optional)

Sweet sherry vinegar

½ punnet red teardrop tomatoes

150 g Preserved artichoke hearts

½ cup Basil leaves, torn

¼ cup Parsley leaves, picked

2 tblspoon Snipped chives

2 lemons

Extra Virgin Olive Oil

Pinch Salt

Pinch Black pepper

100 g Fiore di latte or Bocconcini

10 slices proscuitto

Anchovies

Baby capers

Green olives

Method

Fold pasta with tomatoes, artichokes and herb, dress with olive oil & lemon juice. Season to taste.

Arrange in four bowls, crumble Fiore di latte or goats curd over the top & drizzle of the extra virgin olive oil to finish.

SERVE AS A LARGE BOWL OR INDIVIDUAL PLATES

For more recipes, go to http://sanremo.com.au