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Salix con crema di datterini gialli, verdure di stagione e uovo di quaglia


Salix with yellow cherry tomato cream, seasonal vegetables and quail egg


Easy level



Recommended serving

1 Salix unit per person


  • BluRhapsody® Salix
  • Yellow cherry tomatoes
  • Rainbow cherry tomatoes
  • Peppers
  • Quail egg
  • EVO oil
  • Salt and pepper


Step 1

Place on a baking tray your yellow cherry tomatoes cut in half and seasoned with EVO oil, salt and pepper. Cook them in a preheated oven at 180° for about ten minutes,
then put them into a bowl and blend until creamy. Strain using a sieve to remove residual peel and seeds. Cook the quail egg for 3 minutes in boiling water, drain and run it under cold water to stop cooking. Once cool, shell it and cut it in half.

Step 2

Cook your pasta in boiling salted water for 2 minutes and drain all cooking water from
the shapes (place them upside down on a clean tea towel).

Step 3

Stuff Salix with your yellow cherry tomato cream, add the peppers and cherry tomatoes cut into strips and half a quail egg.

In this recipe



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