John Myers
Contents
show
Tagliatelle Salad with Italian Twist
The perfect tagliatelle salad with italian twist recipe with a picture and simple step-by-step instructions.
Marinade:
- 250 g Date or cocktail tomatoes
- 60 g Powdered sugar
- 75 ml Olive oil
- 100 ml Balsamic vinegar
- 75 ml Water
- Pepper salt
Salad:
- 300 g Tagliatelle uncooked
- Half of the caramelized tomatoes from the tray
- 1 size Red peppers
- 120 g Green peppers
- 120 g Peppers yellow
- 15 Piece Black olives
- 100 g Pecorino
- 2 Poles Spring leek
- 2 tbsp Freshly chopped basil
- 3 tbsp Olive oil
Preparation of the marinade and pasta:
- Preheat the oven to 220 ° O / bottom heat. Bring plenty of well-salted water to the boil in a large saucepan.
- Wash, dry and halve the date or cocktail tomatoes. Sift half of the powdered sugar onto the tray, place the tomatoes with their cut on top, sift the rest of the powdered sugar over it and slide the tray into the oven on the 2nd rail from the bottom. Let caramelize there for 20 minutes.
- At the same time, cook the tagliatelle until al dente according to the instructions on the packet, drain, drain well, place in a large bowl and mix immediately with half of the olive oil.
- Take the tray with the caramelized tomatoes out of the oven and immediately – while they are still hot – lift off half of the tomatoes and add to the pasta. Leave the remaining tomatoes on the tray and immediately pour the balsamic vinegar and water over everything and let them dissolve. Keep moving the sheet back and forth. It may take a few minutes for the firm caramel to loosen. Then scrape everything off the baking sheet, place in a taller container together with the remaining oil and puree finely with a hand blender. Season to taste with salt and pepper, mix with pasta and tomatoes and let something soak through until the remaining ingredients are prepared.
- During this, core the peppers and cut into very small pieces. Core both peppers, remove the skin with the peeler and cut into pieces that are not too large. Halve the olives lengthways. Clean the spring onions, quarter the lower onion if necessary and cut into slices. Cut the top green into rings. Cut the pecorino into cubes the same size as the peppers. Roughly chop the basil.
- Then add everything – except for the basil and 3 tablespoons of oil – to the pasta and fold in well. Let the salad steep for at least 2 hours. (Longer, i.e. possibly overnight, would be great, because only then does the taste really develop.)
- Just before serving, roughly chop the basil and fold in the 3 tablespoons of olive oil. Then ………………….. only enjoy with delicious grilled food ……… or serve as a party salad.
Facebook Comments