Receta Pasta Salad With Proscuitto And Peas
Ingredientes
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Direcciones
- 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.
- 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.
- 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.
- 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.
- Cook peas. Immediately rinse with cool water and reserve.
- 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.
- This recipe yields 4 to 6 servings.