Italian Confit Tomato Orzo Salad with Burrata
(0)
55 min
Under an hour
Kifli Kukták
Lédús, lassú tűzön konfitált fokhagymás koktélparadicsom találkozása a selymes orzo tésztával, krémes burratával és pirított fenyőmaggal. Ez az olasz ihletésű, gazdag és laktató tésztasaláta friss bazsalikommal és borsos rukkolával igazi mediterrán ízrobbanás az asztalon.
Preparation method
Confiting the tomatoes
Preheat the oven to 140 °C. Place the cherry tomatoes along with the thinly sliced garlic in a small baking sheet or baking dish.
Drizzle generously with extra virgin olive oil, and sprinkle with a pinch of salt and freshly ground black pepper. Roast slowly for 35–40 minutes until the skin of the tomatoes wrinkles and the aromatic, sweet oil is released.
Preparing the orzo and pine nuts
Meanwhile, bring plenty of salted water to a boil in a pot and cook the orzo pasta until al dente according to the package instructions (approx. 8–9 minutes). Drain, rinse immediately with cold water, and let it drain thoroughly.
Chef's tip
Do not discard the garlic olive oil left over from confiting: it makes the most delicious dressing for the salad!
It is best to take the burrata out of the refrigerator 20 minutes before serving so that it reaches its perfectly creamy, soft texture at room temperature.
Ingredients
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