Cold tomato and yogurt cappelini
How to make it
1
The fruit tomatoes are cut into crosses, passed through boiling water, dropped in ice water, and then peeled.
2
Cut the boiled tomatoes into bite-sized pieces, add [A] and mix well.
3
Boil water in a pot, add salt (not included) and boil the cappelini until it has a slightly firm al dente (the core remains in the center). (Approximately: about 1 minute before the displayed time.)
4
When the cappelini is cold, add it to the bowl of [2] and mix it all together.
5
Place in a bowl, lightly drained Caspian Sea yogurt, and garnish with basil and it's finished.
Ingredients for 2 people
-
- Fruit tomato
- 4 pieces
-
[A]
- Olive oil
- 1 tablespoon
-
- Chop garlic
- 1/2 tsp
-
- Lightly chop with a basil
- 5 sheets
-
- salt
- A pinch
-
- Honey
- 1 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- Lemon juice
- 1/2 tsp
-
- Cappelini
- 120g
-
- Caspian Sea yogurt should be lightly drained
- 2 tbsp
-
- For basil
- Small amount
