Rose-flavored tomato cappelini
Boiling time for cappelini is important. The best boiling time will vary depending on the amount of boiling and the size of the pot, so please refer to the boiling time listed in the recipe, and check the firmness halfway through and adjust the boiling time.
How to make it
1
Remove the tomatoes from the stove, make a cut in the bottom, then dip them in boiling water, then transfer them to ice water and peel them. Wipe off the water from the tomatoes and cut them into 1-2cm squares.
2
Put the tomatoes from [1] and [A] in a bowl and mix quickly.
3
Boil the cappelini in plenty of salted water for about 2 minutes. Fry it in a colander and cool it well with ice to improve the texture.
4
Squeeze the cappelini well and then transfer to a bowl of [2], add olive oil and rose water and mix.
5
Serve in a bowl and sprinkle finely chopped cucumbers and paprika. Topped with olive oil, parsley and edible mini rose petals to your liking.
Ingredients for 2 people
-
- tomato
- 2 pieces (approximately 160g)
-
- Cappelini
- 60g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Shredded basil
- 2
-
- salt
- A little
-
- Balsamic Vinegar
- A little
-
- White pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Rose water
- 1/2 tsp
-
- For cucumber
- A little
-
- For red paprika
- A little
-
- For yellow paprika
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- Rose water
- A little
-
-
Olive oil
for topping:
Ardoino Extra Virgin
- A little
-
Olive oil
for topping:
-
- For parsley
- A little
-
- edible mini rose topping
- A little
[PR]
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