Published : 05/03/2018

Tulips with cherry and basil

30 min
Easy
4 people
2,5€/people
220 Kcal/100g

Ingredients

400 grams of tulips.
12 units of anchovies.
16 cherry tomatoes.
Basil leaves.
Extra virgin olive oil Peña de Baena.
Vinegar.
Salt.
Pepper.

Tulips with cherry and basil

Perfect summer salad accompanied by a vinaigrette based on Extra Virgin Olive Oil Peña de Baena that gives the dish an extra softness.

Mix the extra virgin olive oil Peña de Baena, vinegar, salt, and pepper and shake until mixed very well.
Cook the pasta in salted water until al dente. Drain and refresh with water. Add the vinaigrette and smear the pasta well so that it is very loose.
Blanch the tomatoes in boiling water and cool. Remove the skin and keep them inside the vinaigrette.
On a plate, put the pasta, on top of it the cherry tomatoes and the basil leaves previously cleaned. Place the rolled anchovies around it.
Serve chilled.

Recipe prepared by chef Antonio López.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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