Recipe of Tomato salad with Idiazabal cheese and bellyfish.
In an effective, healthy and delicious dinner, a rich recipe, I arrive to teach you how to prepare a delicious tomato salad with Idiazábal cheese and belly.
If you like, you can add avocado and eat with some baked bananas.
Servings
4
Preparation
min
Cooking
60 min
Calories
kcal
How to Make Tomato salad with Idiazabal cheese and bellyfish.
Instructions
- For the tomato:
- We put water to cook, while we cut the tomatoes from the rope, carefully so that the pedicle remains, and we make some cuts on the back in the shape of a porous.
- Once the water comes to a boil, add the tomatoes and blanch.
- for 1 minute.
- Take them out to a bowl of ice and cool them, peel the tomatoes and set aside.
- On the other hand, we mix soy, with sugar, water,
- ginger and garlic and heat until it starts to boil, remove it from the heat and pour into a large bowl until
- let it cool down.
- Add the tomatoes to this tempered mixture.
- We reserve the tomatoes in the soybeans for about 24-48 hours.
- For the cream cheese:
- Put the cheese cut into small pieces with the cream and
- we lead to the fire.
- Stir well until it melts.
- Shred, strain and reserve in the cold.
- For scallion soil:
- Cut the onion into rings and burn it on the grill,
- we shred and set aside.
- We empty the tomatoes, and with the seeds we make a vinaigrette, to these seeds we add a few drops of sherry vinegar, virgin olive oil and salt.
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