Esta es una exhibición prevé de cómo se va ver la receta de 'Pasta Salad With Proscuitto And Peas' imprimido.

Receta Pasta Salad With Proscuitto And Peas
by Global Cookbook

Pasta Salad With Proscuitto And Peas
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 x Anchovies - (to 3)
  • 1/2 tsp Cracked black peppercorns
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 1/4 c. Freshly-grated Parmesan cheese
  • 1 sm Egg
  • 1 1/2 Tbsp. Red wine vinegar
  • 1 Tbsp. Fresh lemon juice
  • 1/2 Tbsp. Chopped garlic
  • 1 tsp Dry mustard
  • 1/2 tsp Celery salt
  • 1 dsh Warm sauce - (to 2)
  • 1 dsh Worcestershire sauce - (to 2)
  • 1 Tbsp. Extra virgin olive oil
  • 1 lb Pasta, small tubes or possibly shells
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 2 c. Fresh or possibly frzn peas
  • 1 lrg Red onion julienned
  • 1/2 lb Prosciutto sliced 1/16" thick,
  •     and julienned

Direcciones

  1. Combine anchovies, black pepper, and extra virgin olive oil in a blender. Puree about 2 to 3 min till very smooth. Add in grated Parmesan and blend briefly to combine.
  2. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 min, remove, and reserve.
  3. Place remaining dressing ingredients in a large bowl and whisk in anchovy mix. Crack open egg and spoon (including the parts which are uncooked) into mix. Whisk till combined. The dressing may be refrigerated.
  4. Bring 1 gallon salted water to a rolling boil in a large stockpot. Add in 1 Tbsp. extra virgin olive oil, and pasta, and cook till al dente, about 6 to 8 min. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or possibly clean countertop to cold. When cooled, transfer to a bowl, and toss with a little extra-virgin extra virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature.
  5. Cook peas. Immediately rinse with cool water and reserve.
  6. Heat extra virgin olive oil in a large skillet over high heat. Add in onions and cook till golden brown. Remove from heat. Transfer to a medium bowl and set aside to cold. Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well, and serve.
  7. This recipe yields 4 to 6 servings.