lunedì 30 luglio 2012


Pasta entree - vegetarian - gluten free (read notes below)

1 lb of Italian pasta (fusilli bucati or Orecchiette are the best, I used regular Italian fusilli)
1 8-oz. mozzarella, cubed (1/2-1" size)
2 big, ripe tomatoes, cubed as big as mozzarella
1 cucumber, sliced
1 celery stalk, thinly sliced
2 garlic cloves, halved or quartered
Fresh basil, as much as you want
Very good Italian exta virgin olive oil

Bring a large ot of water to boil.

In the meantime, arrange all vegetables, mozzarella, garlic and basil in a big bowl. Season with salt and olive oil and set aside.

When water boils, add salt and pasta.

Cook until al dente, drain, quickly rinse under cold water, then spread on a clean kitchen towel to cool down to room temperature, trying to separate every piece of pasta.

Transfer to the bowl with mozzarella and vegetables, mix well to combine all ingredients, adjust with salt and olive oil.

Refrigerate for 2-3 hours, at least. Discard garlic.

This recipe serves 4-6 people

- The earlier you prepare this dish, the less you should cook pasta.
- If you like to keep garlic, mince it, instead of cutting it in 2 or 4 pieces.
- Because this is a very simple dish, the ingredients MUST be of a very good quality, in order to have a very good result. Past should be Italian and good, as well as Olive oil and, possibly, mozzarella.
- It can be gluten free, if you use gluten free pasta, and it's vegetarian.

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