Fusilli salad with flaked cod, black olives, tomato and rosemary
* 500 g Borges fusilli
* 300 g desalted cod
* 100 g pitted black olives
* 3 firm salad tomatoes
* Borges extra virgin Olive oil
For the romesco sauce:
* 1 roast tomato
* 3 roast cloves of garlic
* A handful of toasted hazelnuts
* A teaspoonful of cayenne pepper
* A pinch of hot chilli pepper
* The flesh of a blanched ñora red pepper
* A slice of fried bread
* A dash of vinegar
* 100 ml extra-virgin olive oil
* A teaspoonful of salt
Step by StepFlake the raw cod and put by.
Cut the olives into thin strips and put by. Cut a cross in the bottom of each tomato, blanch for 30 seconds in boiling water and then plunge into cold water. Peel the tomatoes, remove the seeds and cut the flesh into cubes.
To make the romesco sauce, simply grind or blend all the ingredients together. Bake the tomatoes and garlic on an oven tray with a little olive oil at 180 ºC for about 20 minutes.
Boil the pasta as indicated on the packet. Strain and mix with the romesco sauce, making sure all the pasta is coated with the sauce. Finish off with the flaked cod, tomato cubes and sliced olives.
Nutritional TipsIf you don’t have time to make the romesco sauce, use a readymade Mediterranean dressing instead.
Salads are one of the most versatile meals around, since you can mix together a wide range of ingredients. If you’ve got some chicken, cut it into small pieces instead of the cod. For a fresh twist, try an Oriental dressing.
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