Recipe Sedani salad with cherry tomatoes and basil pesto
A refreshing and easy-to-make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.A refreshing and easy to make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the children.
Ingredients for 2 people:
- 180g (90g/pers) organic Sedani Rigate*
- 1 Pesto Basil and Almonds from Pesto Puglia*
- 1 bunch of cherry tomatoes
- Riserva del Mare fine salt*
- Coarse Salt Riserva del Mare*
- Organic Olive Oil*
- Acetomodena* organic balsamic vinegar
- Pepper
* Products available at MO Tra Mozzarelle & Olive
- Cook the organic Sedani Rigate in 2 liters of salted water at 2g (the rule is 1 liter of water per 100g of dry salted pasta at 1g/litre) with Riserva del Mare Coarse Salt. The cooking time indicated on the package of pasta counts from the recovery of broth. Drain and let cool.
- Once the pasta has cooled (cook it in the morning for lunch, at noon for the evening or in the evening for the next day) prepare your sauce as follows.
- In a salad bowl, put a pinch of Riserva del Mare fine salt and a turn or two of the pepper mill (optional), pour a tablespoon of Acetomodena organic balsamic vinegar and 3 tablespoons of organic olive oil. Then add 2 tablespoons of Pesto Basil and Almonds of Pesto Puglia. Mix to obtain a nice homogeneous sauce.
- Wash and cut the cherry tomatoes in 4, and add them to the sauce
- Add the Maiella organic Sedani Rigate. Mix, it's ready! Enjoy your meal !
Variants:
- You can substitute the Sedani with other pasta formats such as organic Tacconi or Penne for example.
- You can "improve" the salad by adding a few capers or even tuna.
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