Colorful pasta salad with scrambled eggs – Insalata di Fusilli

Ingredients for 2 servings:

• 16 leaves of frisée lettuce
• 2 m.-large tomato(s), fully ripe
• 4 small onions, red
• 250 g water
• 5 g chicken stock powder
• 60 g fusilli
• 2 leaves of white cabbage
• 1 small carrot(s)
• 1 small zucchini
• 2 tbsp extra virgin olive oil
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 1 tsp, chopped chili flakes (peperoni flakes)
• 2 eggs, size M
• 1 pinch(s) chicken stock powder
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 3 tbsp tomato juice
• 1 tbsp Aceto balsamico the Modena
• 2 tbsp extra virgin olive oil
• n. B. Salt and pepper, black, from the mill
• n. B. Garlic clove(s), squeezed
• 2 slice(s) carrot(s), flower-shaped
• 2 tbsp, heaped Pecorino, coarsely grated
• 16 grapes, blue

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a light, colorful pasta salad, recipe from Calabria, Italy

Separate and wash the leaves from the frisée lettuce. Place them on two plates. Wash the tomatoes, remove the stems, skin, quarter, deseed, and halve the quarters lengthwise. Trim both ends of the onions, peel, and slice thinly crosswise. Wash the blue grapes and reserve 16 for garnishing. For the pasta, bring the water to a boil, dissolve the chicken stock, and cook the fusilli al dente according to the package instructions. Stir occasionally. Strain, reserving some of the stock. Mix all the dressing ingredients with the stock. In the meantime, wash the white cabbage leaves, remove the center rib, and cut the leaves crosswise into strips approximately 5 mm wide. If the center ribs are not bitter, halve them crosswise and slice them lengthwise into thin strips. Wash the carrot, trim both ends, peel, and slice diagonally into julienne strips. Wash the zucchini, trim both ends, and slice crosswise into julienne strips. For the scrambled eggs, wash and trim the vegetables, then cut into approximately 1 mm cubes. Crack the eggs open and whisk them with a pinch of chicken stock powder and the lemon juice. Mix in the chopped vegetables and pepper flakes. Fry in a pan with olive oil until scrambled. Chop larger pieces into small pieces. Heat the olive oil for the pasta in a deep pan or wok, add the julienne vegetables, and stir-fry briefly. Add the pasta and stir-fry for 2 minutes. Mix in the scrambled eggs. Deglaze with about half of the dressing and remove from the heat. Let the pasta salad cool slightly, then divide it between serving plates. Arrange the onion slices among the tomato pieces and arrange them around the pasta. Garnish and drizzle with the remaining dressing. Serve as a warm appetizer.