Sun-dried tomato & chilli relish

Sun-dried tomato & chilli relish

By
From
Sicily
Serves
6 for fish and 12 for crostini with Ricotta with Basil

I bought a tub of this useful paste at the market in Ortigia. The lady at the stand explained how it could be used. It makes a lovely relish to eat with the Ricotta with Basil recipe above and hot sourdough toast, or you can spread a layer onto a fillet of fish before grilling, spoon over roasted cauliflower florets or simply stir into pasta and top with finely grated pecorino or Parmesan cheese. The fennel seeds and chilli give a little spice and heat to the paste.

Ingredients

Quantity Ingredient
1 teaspoon fennel seeds
100g sun-dried tomatoes, drained of oil
pinch chilli flakes, to taste
3 tablespoons extra-virgin olive oil
fine salt, (optional)

Method

  1. Soak the fennel seeds in hot water for 10 minutes to soften, then drain. Chop the seeds, tomatoes and chilli together on a board with a large cook’s knife until you have a coarse paste. Spoon the paste into a bowl and add the oil. Taste and add a little salt if necessary. You probably won’t need any as sun-dried tomatoes are salted when dried.
Tags:
Italy
Italian
Sicily
Sicilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again