[ad_1]
The chef of the El Qenco de Pepa restaurant in Madrid offers us a series of refreshing summer dishes that can be easily prepared in our kitchen. Pepa MuzGrowing up in the small town of Seville, he developed a passion for cooking from an early age. At the age of nine, he was already cleaning squid and anchovies in the family business, and at eleven, he accompanied his father, Pepe, on his catering tours throughout Spain. In 2003, together with his partner and life partner, Mira Nietopresents his unique interpretation of gastronomy in a restaurant in Madrid: Qenco by Pepa.
raw material
Half a watermelon, pear cherry tomatoes (12 pcs), fresh cow’s milk cheese (300 g), cashews (100 g), extra virgin olive oil, sherry vinegar, salt and basil.
Explanation
First, we choose a watermelon of the right ripeness, not too hard and not too stale. We cut it into small cubes of about 5×5 cm along with the cheese and put it in a bowl. Carefully chop the cashews a little and cut the cherry tomatoes in half.
After everything is chopped, we prepare the garlic. In a bowl, we add three parts of oil to one part of vinegar and season with a pinch of salt. We mix everything very well until the ingredients are emulsified. Finally, we cut the basil into thin strips and add it to the vinaigrette.
We add the dressing to the bowl with the vegetables and cheese and stir.
Now you can plate it and enjoy this refreshing salad.
[ad_2]
Source link
