Ready in 30 minutes (plus 2 hours to prepare the confit cherry tomatoes)
Easuy
4
Healthy Recipe - Suitable for vegetarians
320 g Strozzapreti Orobio
1/2 bunch of basil
4/5 tablespoons of extra virgin olive oil
Salt to taste
Pepper to taste
1 teaspoon brown sugar
300 g datterino cherry tomatoes (halved)
400 g salmon (cut into cubes)
6 mint leaves (chopped)
250 g mozzarella/burrata (shredded)
1 limone (scorza grattugiata)
100 g of ready-made or homemade Genovese pesto
Finely chop the basil and mix it with salt, brown sugar, pepper, and 2 tablespoons of olive oil.
Wash the cherry tomatoes, drain them, cut them in half, and season them with the basil mixture.
Place them on a baking sheet with the cut side facing up and bake them in a preheated oven at 140°C for about two hours.
Meanwhile, cut the chilled salmon into cubes to prepare the tartare. Finely chop the mint and mix it with the remaining olive oil, salt, pepper, ¾ of the grated lemon zest and pour everything over the salmon cubes. Leave the tartare to marinate for at least 20-30 minutes. Set aside the remaining quarter of the grated lemon zest to garnish the dish at the end. Cut the stracciatella or burrata into strips. Cook the Strozzapreti al dente in plenty of salted water for about 5 minutes. In a pan over medium heat, heat the basil pesto, adding a little cooking water, then add the drained pasta and the confit tomatoes and leave to flavor. If necessary, add a ladleful of cooking water. Serve the pasta garnished with salmon cubes, strips of stracciatella or burrata, and a little grated lemon.
