Esta es una exhibición prevé de cómo se va ver la receta de 'Antipasto Pasta Salad' imprimido.

Receta Antipasto Pasta Salad
by Brett Ede

Antipasto Pasta Salad
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Australia Australia
Tiempo para Cocinar: Raciónes: 4 servings

Ingredientes

  • 400 gm corkscrew or similar pasta
  • sea salt & freshly ground pepper
  • olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 heaped tbsp grain mustard
  • 2 tbsp sherry or red wine vinegar
  • ½ cup freshly grated parmesan
  • 2 tbsp sour cream
  • ½ punnet cherry tomatoes, quartered
  • ½ cup pitted black olives, halved
  • 3 bocconcini, diced
  • 2-3 pieces roasted red capsicum, diced
  • 4-6 anchovies, chopped
  • 6 slices prosciutto (or any other cured meat), chopped
  • 1 heaped cup torn, fresh basil leaves

Direcciones

  1. Cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well, toss with a little oil and set aside.
  2. To make the dressing, whisk the lemon juice with the garlic, mustard, vinegar and ground pepper until well combined. Then add about ½ cup oil, little by little, continually whisking.
  3. # Add the parmesan and sour cream. Whisk well and taste for seasoning.
  4. Then gently toss the cherry tomatoes, olives, bocconcini, roasted capsicum, anchovies, prosciutto and basil with the pasta and a generous amount of dressing.
  5. Serve the salad in individual bowls with extra dressing sprinkled on top.