Kokova Magazine

Cirio has created a host of delicious Summer recipes featuring its range of authentic Italian tomatoes - all of which can be prepared in twenty minutes or less.

The easy to prepare recipes - all perfect for Summer entertaining and for easy and delicious family meals - include a 20-minute Cod au Gratin and a Mediterranean Swordfish Special.

You can also make a tasty Couscous Salad that is ready in just five minutes, and a time-saving Gazspacho that features succulent Tuscan Chopped Tomatoes - avoiding the need to peel your own.

Cod au Gratin - Serves Four:

Ingredients

• 400g can of Cirio Chopped Tomatoes
• 4 tbsp Olive Oil
• 4 Cod Fillets
• 50g Bread Crumbs
• 2 Sprigs of Thyme
• 1 Clove of Garlic (chopped)
• 2 tbsp Grated Cheese (use Parmesan for a more authentic Italian taste, although you can use other cheeses eg: Cheddar, according to taste)
• 1 Bunch Rocket Salad
• Salt & Pepper

Procedure (20 minutes):

• Mix the breadcrumbs with thyme, cheese, 4 tablespoons of olive oil, and salt and pepper in a bowl.
• Now dip the fillets of cod in this enriched breadcrumb and then arrange on a lined baking tray.
• Pour the Cirio Chopped Tomatoes in between the fish adding the garlic slices. Bake at 200 degrees for about ten minutes.
• Serve and garnish with a sprinkling of rocket salad.

Mediterranean Swordfish Special - Serves Four:

Ingredients

• 4 Slices of Swordfish
• 70g Pitted Black Olives
• 400g can of Cirio Chopped Tomatoes
• 1 tbsp Capers
• 1 tbsp Pine Nuts
• 1 Clove of Garlic (chopped)
• Oregano
• Extra Virgin Olive Oil
• Pepper
• Salt
• Black pepper
• Crushed Chilly

Procedure (20 minutes):

• Rinse the capers thoroughly to remove salt before frying in plenty of extra virgin oil along with the garlic clove and 1-2 crushed chillies (depending on the degree of spiciness desired).
• Add the olives and pine nuts, sauté for a couple of minutes and add the tomatoes.
• Add salt and pepper and cook for about 15 minutes, before placing the swordfish in the sauce and cooking for a further 15 minutes on a medium heat.
• Turn the fish regularly to cook and absorb the flavours. Then serve with a pinch of oregano.

Couscous Salad - Serves Four:

Ingredients

• 150g of pre-cooked Couscous
• 400g can of Cirio Chopped Tomatoes
• 100g Feta Cheese
• 1 Cucumber
• 1 tspn Fresh Oregano
• Extra Virgin Olive Oil
• White Vinegar
• Salt and Pepper

Procedure (5 minutes):

• Slice the cucumber and arrange in a salad bowl with the Cirio Chopped tomatoes.
• Add one glass of warm water to the couscous and stir, adding the oregano, feta cheese cut into cubes, a splash of vinegar and a drizzle of olive oil.
• Season with salt and pepper and stand in the fridge. When the couscous has absorbed all the liquid it’s ready to serve.

Gazspacho:

Ingredients

• 4 Cloves of Garlic, peeled
• 2 Peppers (1 red, 1 green) seeded and cut into large pieces
• ½ Cucumber, cut into large pieces
• ½ medium Red Onion, peeled and cut into quarters
• ½ tspn Paprika
• 2 tspn Salt
• ½ tsp Black Pepper
• 2 400g cans of Cirio Chopped Tomatoes
• ¼ cup Sherry Vinegar
• ¼ cup Extra Virgin Olive Oil
• More Salt, Pepper, and Sherry Vinegar to taste
• More Olive Oil for serving

Procedure (10 minutes):

• Mix all the ingredients in a large bowl or saucepan and mix together thoroughly using a hand held blender until the mixture is smooth
• Add more salt, pepper, oil and sherry vinegar according to taste
• Let the gazspacho rest in the refrigerator for an hour before serving
• Serve with a drizzle of olive oil on top of each bowl

To find out more about the whole CIRIO range and for more tips and delicious recipes visit www.cirio1856.co.uk