Rettangoli with salmon and dill with tzatziki, leccino olive powder and date confit
x4
Ingredients for 4 people
400 g Laboratorio Tortellini® Rettangoli with salmon and dill-pink dough
1 cucumber
1 clove of garlic
250 g Greek yoghurt
2 tbsp white wine vinegar
1 pinch of fine salt
1 pinch of ground black pepper
500 g of cherry tomatoes
2 cloves of garlic
50 ml of evo oil
50 g caster sugar
2 tbsp white pepper
500 g pitted Leccino olives
Procedure
Grate the cucumber into matchsticks and squeeze it into a cotton cloth to remove the water. Finely chop the cleaned garlic. Pour the grated cucumber along with the garlic into the Greek yoghurt and mix in the wine vinegar. Season with salt and pepper and store in the refrigerator until needed.
Wash and cut the cherry tomatoes in half and place them on a plate with the cut side up. Add the freshly crushed garlic cloves. Sprinkle with pepper and sugar and a little olive oil and bake at 80°C for 180 min until dry and slightly browned. Take out of oven and store until needed.
Place the olives on a baking tray and bake at 80°C for 120 min, then remove from the oven and blend. Reheat the olive pulp at the same temperature in the oven for a further 60 min.
Boil Laboratorio Tortellini® Rettangoli with salmon and dill-pink dough in plenty of salted water for the time indicated on the package. Arrange the salmon and dill rectangles on a serving dish, alternating with clusters of tzatziki and date confit. Finish with a dusting of leccino olive powder.
