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What can I use in Italian food if I can’t eat tomatoes?
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<blockquote data-quote="cheryl" data-source="post: 1973" data-attributes="member: 1"><p><a href="https://www.theguardian.com/food/2020/mar/03/what-can-i-use-in-italian-food-if-i-cant-eat-tomatoes" target="_blank"><strong>What can I use in Italian food if I can’t eat tomatoes? - The Guardian</strong></a></p><p><strong></strong></p><p><strong>Many chefs agree that tomatoes aren’t everything – and there are plenty of other ways to achieve that tangy-savoury hit, anyway </strong></p><p></p><p>According to a study by the Technical University of Munich last year, about 1.5% of the population in northern Europe and up to 16% in Italy are affected by tomato allergies. While this number is relatively small, a life without lasagne and caponata is no life at all. For <a href="https://www.theguardian.com/food/2018/sep/16/river-cafe-joe-trivelli-modern-italian-cook-recipes-home-cooking" target="_blank">Joe Trivelli</a>, head chef at the River Cafe, the answer is simple: “Just don’t put them in.” But I won’t clock off early just yet.</p><p></p><p>Tomatoes were a relatively late addition to Italian cuisine, with pasta sauces and braises coloured red in only the late 16th and 17th century. As the Guardian’s food writer in Rome <a href="https://www.theguardian.com/profile/rachel-roddy" target="_blank">Rachel Roddy</a> – whose use of the fruit has decreased since moving to Italy – puts it, we need to move away from tomato domination. “So many Italian dishes, such as hunter’s chicken, braised rabbit or oxtail stew, have a pre-tomato version,” she says, “and eight times out of 10, I prefer them.”</p><p></p><p>Seek out the original versions, then focus on your use of olive oil, garlic, chilli and, if you’re making pasta sauce, the starchy pasta cooking water. Roddy has a few tricks, though, for achieving that umami flavour when tomatoes aren’t in play: “Anchovies, parmesan, porcini and herbs, such as rosemary and sage, can give that meatiness you might otherwise miss.”</p></blockquote><p></p>
[QUOTE="cheryl, post: 1973, member: 1"] [URL='https://www.theguardian.com/food/2020/mar/03/what-can-i-use-in-italian-food-if-i-cant-eat-tomatoes'][B]What can I use in Italian food if I can’t eat tomatoes? - The Guardian[/B][/URL] [B] Many chefs agree that tomatoes aren’t everything – and there are plenty of other ways to achieve that tangy-savoury hit, anyway [/B] According to a study by the Technical University of Munich last year, about 1.5% of the population in northern Europe and up to 16% in Italy are affected by tomato allergies. While this number is relatively small, a life without lasagne and caponata is no life at all. For [URL='https://www.theguardian.com/food/2018/sep/16/river-cafe-joe-trivelli-modern-italian-cook-recipes-home-cooking']Joe Trivelli[/URL], head chef at the River Cafe, the answer is simple: “Just don’t put them in.” But I won’t clock off early just yet. Tomatoes were a relatively late addition to Italian cuisine, with pasta sauces and braises coloured red in only the late 16th and 17th century. As the Guardian’s food writer in Rome [URL='https://www.theguardian.com/profile/rachel-roddy']Rachel Roddy[/URL] – whose use of the fruit has decreased since moving to Italy – puts it, we need to move away from tomato domination. “So many Italian dishes, such as hunter’s chicken, braised rabbit or oxtail stew, have a pre-tomato version,” she says, “and eight times out of 10, I prefer them.” Seek out the original versions, then focus on your use of olive oil, garlic, chilli and, if you’re making pasta sauce, the starchy pasta cooking water. Roddy has a few tricks, though, for achieving that umami flavour when tomatoes aren’t in play: “Anchovies, parmesan, porcini and herbs, such as rosemary and sage, can give that meatiness you might otherwise miss.” [/QUOTE]
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What can I use in Italian food if I can’t eat tomatoes?
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