Troccoli with caramelized cherry tomatoes, “primosale” cheese and toasted pine nuts

Serves: 4

Level: easy

Preparation: 40 min

450g of Maffei troccoli
500g of cherry tomatoes
50g of pine nuts
100g of “primosale” cheese
2 cloves of poached garlic
Extra virgin olive oil to taste
3 tablespoons of brown sugar
2 tablespoons of breadcrumbs
1 tablespoon of oregano
A few basil leaves

Wash the cherry tomatoes, split them in half and set aside. Pour plenty of extra virgin olive oil on the bottom of a pan. Place the two cloves of garlic and distribute the cherry tomatoes radially, along the entire pan, with the inside facing upwards. Season them with salt, oregano, sugar and breadcrumbs. Drizzle with a little more oil and bake at 180° in ventilated mode. Cook until the cherry tomatoes are caramelized and toasted. Once ready, keep them aside. Meanwhile, toast the pine nuts for a few minutes in a non-stick pan. Pour the troccoli in plenty of boiling salted water. Let it cook and then drain, taking care to keep some cooking water. Pour the caramelized tomatoes into a large pan. Add the troccoli, the cooking water and the toasted pine nuts. Stir and sauté everything in the pan, finally adding the first crumbled salt. Serve garnishing with a few leaves of fresh basil.

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