The article showcases a personal favorite breakfast featuring sliced tomatoes on rye bread embellished with sea salt, highlighting the flavorful 'tomato water' that drips down, enriching the experience. This 'liquid electricity' hints at the dish's versatility, suggesting it can serve as a base for stocks, cocktails, or marinades. Further, it provides a recipe for a tomato and butter bean dish sprinkled with an olive pangrattato, giving detailed cooking instructions, ideal serving suggestions, and an emphasis on fresh ingredients like dill, underscoring how each element combines for delicious, refreshing meals.
The salted tomato water that runs down the back of my hands is liquid electricity and one of my favourite earthly flavours.
I like Cirio, and the dish contains grated tomatoes, butter beans, and a crunch from olive pangrattato topped off with fresh dill.
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