lunedì 3 giugno 2013


Pasta entree - lactose free - Vegetarian and gluten free (read notes below)

2 lbs Italian ditalini
2 5-oz cans Italian tuna in olive oil
1 14-oz can Italian chick peas
1 14-oz can Italian cannellini beans
3 big ripe tomatoes
1 cucumber
3 tsp Italian anchovy paste
4 tbsp Italian extra virgin olive oil
2 cloves garlic, peeled and quartered
2 tbsp Italian capers, packed in salt
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley

Bring a large pot of water to boil.

In the meantime, rinsed capers and soak them for about 10 minutes in lukewarm water.

Peel and dice cucumbers, drain and rinse chick peas and cannellini beans, drain tuna but reserve its oil.

Dice tomatoes and arrange them, with 1 tbsp of olive oil, garlic and basil, in a large bowl, able to contain all ingredients. The add cucumbers, beans and chick peas, capers and tuna. Mix well.

When water boils, add salt and ditalini, stir and cook until al dente, about 7-8 minutes. Drain it, quickly rinse it under cold running water, to stop the cooking. Spread on a kitchen cloth to cool down completely.

Transfer ditalini to the bowl with all other ingredients, and parsley and mix well.

In a little bowl, mix anchovy paste, olive oil, until all the paste is well combined with the olive oil.

Season the salad with this seasoning and, if needed, some extra salt.

Refrigerate for 2 hours at least.

This recipe serves 8-10

- It's a perfect dish for a buffet.
- It's great during summertime.
- Remove garlic before serving it.
- If you want a vegetarian dish, avoid tuna and anchovy paste.
- For a gluten free version, use Italian corn anellini (we carry them).
- It's lactose free!!

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