in Italy

Risoni salad

updated

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Ingredients for 2 servings:

  • 250 g pasta (risoni)
  • 2 spring onions
  • 150 ml vegetable stock
  • 1 tsp red pepper flakes (Pulbiber)
  • 1 tbsp oil
  • 1 tbsp capers
  • Vinegar
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cherry tomatoes

Cook the pasta according to the package instructions, drain, and briefly rinse with cold water. Slice the spring onions into rings and mix them with the broth into the still-warm risoni. Now add the capers, Pulbiber (or hot paprika powder), and oil, and season with pepper and vinegar. The salad should now be quite cool, and the quartered tomatoes can be mixed in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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