INGREDIENTS
- SALTEADO DE PASTA A LA ITALIANA (STRACCHETTI):
- – Quick pasta (penne rigate) 200 g.
- – Rump or meat steaks for Milanese 2 items.
- – 1 handful of cherry tomatoes.
- – 1 handful of basil.
- – 1 handful of pitted inexperienced and black olives.
- – Grated cheese c/n.
- – Balsamic vinegar c/n.
- – 1/2 bunch of arugula.
- – 2 cloves of garlic.
- Spaghetti with pesto de perejil:
- Time:
- Pesto:
- – Garlic 1 small clove.
- – Parsley 1 handful.
- – Basil 1 handful.
- – Grated arduous cheese 1 handful.
- – Walnuts 1 handful.
- – Additional virgin olive oil c/n.
- To finish:
- – Sautéed cherry tomatoes 10 items.
- GREEK TYPE SALAD WITH PASTA:
- – Quick cooked pasta 100 g.
- – Tomates cherry 10 unid.
- – Purple bell pepper 1/4 unit.
- – Cucumber 1/2 unit.
- – Purple onion 1/2 unit.
- – Sliced cheese or some goat cheese 150 g.
- – Black olives 1 handful.
- – Capers.
- – Recent mint.
- Dressing:
- – Lemon juice 4 tbsp.
- – Additional virgin olive oil 4 tbsp.
- – Roasted garlic.
- – Salt and black pepper to style.
- – Mostaza 1 tsp.
PROCEDURE:
1. With a MIXER or a knife, make a pesto with garlic, parsley, grated arduous cheese, basil, pecan nuts and further virgin olive oil.
2. Combine all of the components and knead till it has a clean texture.
3. Let it relaxation, wrapped in plastic wrap, for at the least half-hour.
4. Stretch and form the cavatelli by stretching the dough to 4 mm thickness.
5. Reduce strips of roughly 3 mm, make a sausage and with the guidelines of three fingers on the identical time, press and drag the pasta downwards to kind the attribute holes.
6. Let it air for at the least half-hour.
7. Cook dinner in loads of salted water, pressure right into a pan and sauté with cherries, take away and blend with the pesto.
GREEK TYPE SALAD WITH PASTA:
1. Reduce the cherrys in half, the bell pepper and the onion into high quality julienne strips, the accents within the center, the cucumber into skinny rounds and the feta cheese into 1 cm x 1 cm cubes.
2. Alternatively, in a bowl, combine all of the dressing components properly.
3. Add all of the salad components and season it quarter-hour earlier than serving.
