© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Inspiration for this simple salad comes from the flavours of a popular Neapolitan puttanesca sauce, which usually contains tomatoes, anchovies, garlic and capers. You can make this all year round with any kind of tomatoes you like, but it would make a really good summer salad when tomatoes and fresh herbs are in abundance.
Kumato tomato is a unique product of natural crossbreeding among several varieties, including some wild Mediterranean specimens. It is succulent, sweet and slightly tart and has a strong distinctive taste that changes as the tomato colour moves from green to brown to dark red.
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- Finely chop the anchovies then use a fork to mash them to a paste. Add to a small non-stick frying pan with 1 tablespoon of oil. Cook, stirring for 3 minutes over medium heat until dissolved. Add the garlic and chilli flakes, cook for 30 seconds. Transfer to a bowl and cool for 10 minutes. Stir in remaining oil, vinegar and season with pepper.
- Scatter the arugula leaves over a serving platter. Slice the tomatoes and arrange on the platter. Top with the spring onions, capers, olives, parsley and parmesan. Spoon over the dressing & season with pepper.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
