John Myers
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Marinated Meat Skewers for Creamy Pasta Salad
The perfect marinated meat skewers for creamy pasta salad recipe with a picture and simple step-by-step instructions.
Skewers
- 4 piece Meat mushroom skewers fresh from the butcher of my trust
- 1 piece Marinade see my KB: http://www./rezept/476566/Verschaerfte-Marinade-fuer-Fleisch-Grillfleisch.html
- 1 tbsp Rapeseed oil
Pasta salad
- 500 g Pasta of your choice
- 6 Discs Boiled ham freshly diced by the butcher of my trust
- 0,5 piece Sliced cucumber
- 1 piece Freshly filleted orange and cut into pieces
- 2 a cup Cream of sour cream
- 2 tbsp Herbal mix from my frozen garden supplies
- 1 tbsp Freshly squeezed lemon juice
- 4 tbsp Extra virgin olive oil
- 200 g Gorgonzola
- 1 Knife point Sambal Oelek
- 1 pinch Sugar
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- Let the skewers marinate in my marinade for 2 days. Then dab off the marinade and sear the skewers in the hot oil, you know I like a lot of roasted aromas and if you don’t like them, sear them less vigorously.
- Now let it sit in the preheated electric oven at 75 degrees for another 15 minutes.
- Cook the pasta in salted water until al dente and drain.
- Fold the cucumber slices, ham and orange pieces into the pasta.
- Puree the olive oil with the gorgonzola, herbs and sour cream in a blender. Then season this mixture with the lemon and the spices.
- Add the cheese mixture to the pasta and mix everything well and then let it steep for 1 hour. Mix again, season to taste and serve with the crispy skewers.
- I prepared the pasta salad for our village festival and left some of it for us as an accompaniment to the skewers.
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