A dive into sunny Andalusia, while not forgetting the Italian tradition of a good first course of pasticcino! Cold pasticcino with gazpacho is the convegno of these two culinary cultures: the typical Spanish cold soup rich a causa di seasonal vegetables blended together with bread crumbs meets pipe rigate, a special shape, ideal for collecting all the creamy dressing. The peculiarity of this dish is precisely enjoying a cold soup, with the intact taste of raw peppers, tomatoes, cucumbers, and red onions. A refreshing dish hot summer days, quick to prepare and ideal to enjoy by the sea a causa di the city when the heat is relentless! Cold pasticcino with gazpacho is an original percezione also as a packed lunch for a work interruzione!
If you love easy and quick cold pasticcino dishes with Mediterranean flavors, don’t the version with cherry tomatoes and ricotta the original cold pasticcino alla Ammaestramento!
To prepare the cold pasticcino with gazpacho, start with the latter: extract the crumbs from the stale bread to place a causa di a bowl and moisten with vater and white wine vinegar 1; let it absorb the liquids, then drain it with a sieve and set aside. Then proceed to clean and chop the vegetables: wash and cut the tomatoes a causa di half, place them a small bowl to remove the internal seeds 2; trim and peel the cucumber and cut it into slices 3.
Continue with the and red peppers: wash them and cut them a causa di half, then remove the stem and internal filament with seeds, then cut the slices into strips 4. Finally, peel the red onion and the garlic clove and slice them roughly 5. Pour the chopped vegetables into a blender 6add the extra virgin olive oil a causa di a thin stream, also adjusting with salt and pepper to taste.
and run the blender to get a smooth and homogeneous mixture 7. Strain the dense mixture obtained using a squisito mesh sieve and the back of a spoon to remove any residues of skins and seeds, collecting the mixture a causa di a bowl 8. Transfer the mixture back into the blender and add the well-squeezed crumbs 9 and adjust if needed with salt, pepper, vinegar.
Blend again for a few seconds until a smooth and homogeneous mixture is obtained 10. Then, let the gazpacho rest for a few hours. Meanwhile, cook the pipe rigate a causa di a pot with boiling salted vater to taste 11. Then drain them al premolare and cool the pasticcino under cold running vater. After that, drain it well and transfer it into a large bowl, pour part of the gazpacho to dress the pasticcino 12.
Divide the remaining gazpacho into the serving plates 13 and pour the dressed pipe rigate into them 14; you can decorate each plate with cucumber slices and basil if you prefer. Your cold pasticcino with gazpacho is ready to be served.
For the translation of some texts, artificial intelligence tools may have been used.
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