John Myers
Contents
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Ingredients
Salad:
- 250 g Rigatoni or other tube pasta raw
- 100 ml Bianco balsamic vinegar
- Salt, pepper, sugar
- 6 tbsp Olive oil
- 1 size Red Onion
- 2 Garlic cloves
- 200 g Cocktail tomato yellow
- 150 g Tomatoes a.d. Can in pieces including brew
- 80 g Pickled olives
- 125 g Mozzarella
- 40 g Parmesan
- 3 Stems Basil
- 5 Stems Fresh oregano
- 30 g Arugula
Saltimbocca skewers:
- 400 g Beef rump steak in thin slices of 100 g each
- 12 leaves Sage
- 6 large slices Serano ham
- Pepper salt
- Some oil for brushing
Polpette skewers:
- 350 g Ground beef
- 1 Egg size M.
- 40 g Breadcrumbs
- 30 g Parmesan
- 3 tbsp Finely chopped parsley
- Pepper salt
Pesto:
- 100 g Arugula
- 70 g Pine nuts
- 50 g Parmesan
- 1 Clove of garlic
- Olive oil
- Pepper, salt chilli, pinch of sugar
Instructions
Salad:
- Boil the pasta in well-salted water until al dente, drain and let cool in a large bowl. Peel the onion and dice it. Skin the garlic, finely chop. Wash and dry tomatoes, quarter lengthways. Chop the canned tomatoes in the stock a little smaller. Halve the large olives, leave the smaller ones as they are. Drain the mozzarella, dry and cut into cubes. Use a peeler to cut thin strips from the Parmesan. Wash and dry herbs. Do not chop the oregano leaves, only roughly chop the basil. Wash and dry the rocket, cut off the stems and keep them ready for later.
- Mix the marinade with vinegar, salt, pepper, sugar and oil. When everything has combined well, add the onions, garlic, tomatoes and canned tomatoes, mix everything together well and then add the pasta. Mix thoroughly with the marinade and let it steep for a moment. Then fold in the olives, mozzarella, grated Parmesan and herbs one after the other. Let the lettuce steep for at least 2 hours with the bowl closed. The rocket is not crushed and is only folded in shortly before the final seasoning and serving.
Saltimbocca skewers:
- Plating the 4 slices a little more and then cut each into 3 equal parts, pepper and salt them on the surface and place a sage leaf on top. Halve the large ham slices only once across and always place one half over a sage leaf. When all 12 parts have been prepared, roll up the parts from one side and - always 3 in number - stick them on a metal or wooden skewer at the seam (moisten the wooden skewers a little beforehand for grilling). Finally, lightly coat the rolls all around with oil and season with pepper and salt. The cooking time on the grill is approx. 4 minutes on each side. If in doubt, cut open a roll, because rolled it may take a little longer than fried flat in the pan.
Polpette skewers:
- Finely grate the Parmesan, wash the parsley, dry it, chop finely. Put both together with all the other ingredients in a bowl and knead well. Form 12 small balls out of the mixture, twist them smoothly between your hands and then stick 3 pieces on a metal or wooden skewer. The cooking time on the grill is about 5 - 6 minutes on both sides. They should be nice and cross.
Pesto:
- Finely grate the Parmesan. Skin the garlic, roughly chop. Wash the rocket, dry it and place in 2 portions in a larger, tall, narrow container. Add the pine nuts, garlic and about 80 ml of olive oil, pepper and salt and chop everything with the hand blender until the second portion of rocket fits into it. Then continue to puree, add the Parmesan and, if necessary, add olive oil in small increments. The mass should be slightly creamy and oily, but must not float in front of oil. So the final addition of the oil only gradually. At the end, season again with a pinch of sugar and chilli.
- If there is still something left of the pesto, you can roll super freshly cooked pasta in it, sprinkle Parmesan over it and ........ a quick meal is ready.
- Well then bon apetito .............
