{"product_id":"ochsenherz-tomate-cuor-di-bue-die-klassische-aus-italien-kopie","title":"Oxheart tomato `Cuor di Bue` - The classic from Italy","description":"\u003cp data-path-to-node=\"3\"\u003eThe \"Cuor di Bue\" is the undisputed queen of Italian beefsteak tomatoes. In this classic, smooth, and perfectly heart-shaped variety, it is an imposing heavyweight and an absolute highlight for every gourmet.\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,0,0\"\u003eTaste:\u003c\/b\u003e Mild, buttery, and nearly acid-free. Its aroma is characterized by a delicate, elegant sweetness. Its standout feature is its texture: it consists almost exclusively of tender, melting, firm flesh with only tiny seed chambers—completely free of watery \"gel.\"\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,1,0\"\u003eGrowth:\u003c\/b\u003e This vigorous indeterminate tomato reaches a height of approx. 1.80 to 2 meters. Its foliage often appears somewhat delicate and hangs slightly—this is completely normal for this variety and not a sign of water deficiency! The fruits themselves are gigantic and often weigh between 200 and 500 grams. Because of this enormous weight, the plant must be well-supported and tied up.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,2,0\"\u003eSpecial features:\u003c\/b\u003e Its flawless heart shape, tapering to a point at the bottom, and its extremely thin skin make it a visual and tactile sensation. Since it has no deep furrows or ribs, it is wonderfully easy to slice into continuous, huge slabs.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,3,0\"\u003eGood to know:\u003c\/b\u003e A real selling point is its yield: a single slice is often enough to top an entire piece of bread or fill a burger!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"1\"\u003eTraditionally, it is used for two completely different purposes, strictly depending on its degree of ripeness:\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"2\"\u003e1. Half-ripe (\"Invaiato\"): For pure enjoyment\u003c\/h3\u003e\n\u003cp data-path-to-node=\"3\"\u003eIn Italy, one usually doesn't wait for the oxheart to become completely deep red and soft for salads. It is traditionally harvested and eaten at the so-called \u003ci data-index-in-node=\"141\" data-path-to-node=\"3\"\u003eInvaiato\u003c\/i\u003e stage—that is, when it is just turning from green to a delicate pinkish-red.\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,0,0\"\u003eWhy?\u003c\/b\u003e At this stage, the dense flesh is extremely firm to the bite, almost crisp, and still possesses a very slight, refreshing acidity that disappears completely upon full ripeness.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4,1,0\"\u003eClassic use:\u003c\/b\u003e Cut paper-thin or into thick slices as a pure \u003cb data-index-in-node=\"78\" data-path-to-node=\"4,1,0\"\u003etomato salad (Insalata di Pomodori)\u003c\/b\u003e. Only first-class olive oil and a little coarse sea salt are added. No vinegar, no onions, no frills—the tomato is the absolute star.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"5\"\u003e2. Fully ripe (Deep red): For cooked dishes\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eWhen the oxheart has become deep red, heavy, and slightly soft to the touch on the vine, it shines in traditional cooked cuisine. Since it contains almost no water or seeds, it is a true problem-solver here:\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,0,0\"\u003ePomodori Ripieni (Stuffed Tomatoes):\u003c\/b\u003e Due to their enormous size and stable, meaty outer walls, they are the undisputed number one in Italy for stuffing. They are hollowed out and traditionally filled with risotto rice, herbs, garlic, and Parmesan. When baked in the oven, they do not collapse (unlike watery supermarket tomatoes) but retain their shape.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,1,0\"\u003eSugo \u0026amp; Passata (Sauce):\u003c\/b\u003e Those who cook tomato sauce often have to simmer regular tomatoes for hours until the excess water has evaporated. Not so with the Cuor di Bue! Since it consists almost entirely of \"meat,\" it produces an incredibly creamy, thick, and aromatic pasta sauce in record time.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,2,0\"\u003ePanzanella (Bread salad):\u003c\/b\u003e Cut into coarse pieces, it is mixed with stale, toasted ciabatta bread, raw onions, and olive oil. The bread soaks up the pure, slightly sweet tomato juice.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cblockquote data-path-to-node=\"11\"\u003e\n\n\u003cp data-path-to-node=\"11,0\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"11,0\"\u003eDo it like they do in Italy: Eat the oxheart half-ripe and firm as a fine salad with a little olive oil. And if you ever forget a tomato and it becomes completely soft and red—use it to cook the creamiest pasta sauce of your life, without hours of simmering!\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_d5d676d28df08b25\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\n\u003ch3 data-path-to-node=\"0\"\u003eRecipe: Traditional Bamya (Middle Eastern Okra Stew)\u003c\/h3\u003e\n\n\u003cp data-path-to-node=\"1\"\u003e\u003ci data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThis traditional braised dish from the Middle East shows why the \u003cb data-path-to-node=\"1\" data-index-in-node=\"72\"\u003eCuor di Bue\u003c\/b\u003e is so indispensable in cooked cuisine. For a genuine, creamy sauce without artificial thickeners or tomato paste, you need a sun-ripened beefsteak tomato of the highest class. Since our oxheart has almost no seeds and extremely little water, the flesh melts all by itself during cooking into an irresistibly dense, sweet, and aromatic base.\u003c\/i\u003e\u003c\/p\u003e\n\n\u003chr data-path-to-node=\"8\"\u003e\n\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003e🌱 Shop Update:\u003c\/b\u003e Would you like to create this dish entirely from your own harvest soon? Good news: \u003cb data-path-to-node=\"9\" data-index-in-node=\"102\"\u003eRobust okra plants will also be available in my shop shortly!\u003c\/b\u003e Keep your eyes open and secure your own exotic heat-lover for your garden or balcony.\u003c\/p\u003e\n\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"3\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,0,0\"\u003e600 g very ripe, fresh \u003cb data-path-to-node=\"3,0,0\" data-index-in-node=\"44\"\u003eCuor di Bue\u003c\/b\u003e tomatoes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,1,0\"\u003e500 g fresh, young okra pods\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,2,0\"\u003e1 large onion (finely diced)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,3,0\"\u003e3 cloves of garlic (finely chopped)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,4,0\"\u003e3 tbsp high-quality olive oil\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,5,0\"\u003eJuice of ½ lemon\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,6,0\"\u003e1 tsp cumin and 1 tsp coriander powder\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,7,0\"\u003eA good pinch of sea salt and black pepper\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"3,8,0\"\u003e\u003ci data-path-to-node=\"3,8,0\" data-index-in-node=\"0\"\u003eOptional:\u003c\/i\u003e 300 g lamb or beef cubes (for the traditional meat version)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003ePreparation:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003col start=\"1\" data-path-to-node=\"5\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003ePrepare the tomatoes:\u003c\/b\u003e This is the most important step for the perfect sauce! Score the \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"81\"\u003eCuor di Bue\u003c\/b\u003e tomatoes crosswise at the base, blanch briefly in boiling water, peel, and cut into coarse cubes. \u003ci data-path-to-node=\"5,0,0\" data-index-in-node=\"208\"\u003e(Because of the delicate skin of the oxheart tomato, this is very easy).\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003ePrepare the okra:\u003c\/b\u003e Wash the okra pods and carefully trim the tough stem base like a small cone without opening the pod. Let them soak for about 15 minutes in a bowl of water with a dash of vinegar or lemon juice, then rinse and drain.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eSauté:\u003c\/b\u003e Heat the olive oil in a large pot. (If using meat, sear it now). Add the onions and garlic and sauté until translucent.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eCreate the sauce:\u003c\/b\u003e Add the cumin and coriander powder to the pot and toast briefly. Then add the prepared \u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"112\"\u003eCuor di Bue\u003c\/b\u003e cubes. Stir everything well until the fleshy tomato interior begins to melt and release juice.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"5,4,0\"\u003e\u003cb data-path-to-node=\"5,4,0\" data-index-in-node=\"0\"\u003eBraise:\u003c\/b\u003e Carefully fold in the okra pods. Season with lemon juice, salt, and pepper. Cover and simmer gently over low heat for approx. 30–40 minutes. The oxheart will transform into a wonderfully creamy, deep red sauce in which the okra cooks until butter-soft. \u003ci data-path-to-node=\"5,4,0\" data-index-in-node=\"291\"\u003e(Tip: Stir as little as possible while braising so that the vegetables remain whole!)\u003c\/i\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eServing suggestion:\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul data-path-to-node=\"7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eFor soaking up:\u003c\/b\u003e Traditionally, Bamya is served piping hot with fluffy basmati rice or fresh flatbread—this way, not a drop of the fantastic tomato sauce is lost!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eFor a fresh kick:\u003c\/b\u003e A dollop of cool plain yogurt and a few fresh cilantro or mint leaves provide a wonderful contrast to the savory stew.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e","brand":"Pflanzenwelten Andre Heinek","offers":[{"title":"Default Title","offer_id":56301387907457,"sku":null,"price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0931\/6332\/3777\/files\/1681633747019.jpg?v=1774194571","url":"https:\/\/pflanzenwelten-heinek.de\/en\/products\/ochsenherz-tomate-cuor-di-bue-die-klassische-aus-italien-kopie","provider":"Pflanzenwelten Andre Heinek ","version":"1.0","type":"link"}