Sun-dried tomato pâté from Cilento
Minnelea Sun-Dried Tomato Pâté is a spreadable cream made with Cilento tomatoes dried in the sun, blended with extra virgin olive oil, garlic and fresh basil. A simple recipe, made in small batches, designed to bring to the table the concentrated flavour of tomatoes ripened in late summer.
Winner of the WineHunter Award Gold 2024
Minnelea Sun-Dried Tomato Pâté has been awarded the WineHunter Award Gold 2024, a recognition from the Merano WineFestival that celebrates products with identity, quality and gastronomic character.
An award that describes this cream well: an essential recipe, the raw material as the star, a balance between the sweetness of the sun-dried tomato and the herbaceous note of fresh basil.
Raw material and processing
The tomatoes are laid out in the sun on wooden racks until they lose their water and concentrate their natural sugar. They are then rehydrated and cold-processed with extra virgin olive oil and aromatics: fresh garlic and basil. The texture is soft and spreadable, with visible pieces of tomato.
Only natural ingredients
- Cilento sun-dried tomatoes
- Extra virgin olive oil
- Fresh garlic
- Basil
- Salt
No preservatives, no colourings, no flavour enhancers.
How to use it
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Antipasto: spread on crostini of home-style bread or on bruschetta
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First courses: a dressing for short and long pasta, a base for risotto
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Main courses: an accompaniment to white meats and grilled dishes
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Gourmet pizza: an alternative to fresh tomato on pizza bianca
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Cheese boards: paired with fresh and aged cheeses
Suggested recipe: pasta with sun-dried tomato pâté and black olives
Ingredients for 4 people: 320 g of pasta (spaghetti or fusilli), 3 tablespoons of Minnelea Sun-Dried Tomato Pâté, 100 g of pitted black olives, 2 tablespoons of extra virgin olive oil, 1 clove of garlic, freshly chopped parsley, grated pecorino or parmesan.
Method: cook the pasta al dente in salted water. In a pan, heat the oil with the garlic. Add the pâté and the olives and cook over low heat for 2 minutes. Drain the pasta and toss it in the pan. Serve with fresh parsley and grated cheese.
Ingredients
Cilento sun-dried tomatoes, extra virgin olive oil, garlic, basil, salt.
Origin
Produced in Italy, in the Cilento (Campania), by Azienda Agricola Minnelea.
Storage
Store in a cool, dry place. Once opened, keep refrigerated and consume within 7 days.
Format
Retail glass jar with twist-off lid, net weight 200 g.
Award-winning
Award-winning