Rose-flavored tomato capellini
The boiling time is important for capellini. The best boiling time varies depending on the amount of capellini you are boiling and the size of the pot, so refer to the boiling time in the recipe, check the firmness of the capellini halfway through, and adjust the boiling time accordingly
How to make it
1
Remove the stems from the tomatoes, make a slit in the bottom, then dip them in boiling water, then transfer them to ice water and peel them. Wipe off the water from the peeled tomatoes and cut them into 1-2cm cubes
2
Put the tomatoes (1) and seasonings (A) into a bowl and mix quickly
3
Boil the capellini in plenty of salted water for about 2 minutes. Drain and chill thoroughly in ice to improve the texture
4
Squeeze the water out of the capellini and transfer it to the bowl in step (2). Add the olive oil and rose water and mix well
5
Serve in a bowl and sprinkle with finely chopped cucumber and paprika. Top with olive oil, parsley, and edible mini rose petals to taste
Ingredients for 2 people
-
- tomato
- 2 pieces (about 160g)
-
- Cappelini
- 60g
-
[A]
- Chop garlic
- 1/2 tsp
-
- basil , shredded
- 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 the cucumber
- A little
-
- Red pepper for topping
- A little
-
- Yellow pepper for topping
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- rose water
- A little
-
-
Ardoino Extra Virgin
Olive Oil
for Topping
- A little
-
-
- For parsley
- A little
-
- Edible mini rose topping
- A little
[PR]
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