Recipe Tip: Pasta Fredda: Insalata di Rotelle - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This Italian pasta salad is prepared in the classic way with rotelle pasta topped with zucchini blossoms and mozzarella.
- 250 grotelle, round wheel-shaped pasta
- 4small courgettes with flowers
- 2 sprig(s)each of basil, parsley, mint
- 2spring onions
- 2 clove(s)garlic
- 2 tablespoonslemon juice
- tablespoonswhite balsamic vinegar
- chilli flakes (to taste)
- 250 gmozzarella
- 1 tablespoonparmesan, freshly grated
- 1 pinch(es)sugar
Step 1Cook the pasta in salted water until al dente, rinse and drain.
Step 2Pick and wash the zucchini blossoms. Wash the zucchini and cut into thin slices. Wash the basil, mint and parsley, shake dry, pluck off the leaves and roughly chop. Wash the spring onions, trim and cut into fine rings.
Step 3Peel the garlic and chop finely. Mix with the lemon juice, balsamic vinegar, chilli flakes, salt and sugar and season to taste.
Step 4Arrange the pasta on a large platter with the zucchini blossoms, zucchini slices and spring onions. Drain the mozzarella, break into pieces and spread over the top. Sprinkle with the herbs and parmesan and serve drizzled with the dressing.
Step 5Linguine al Pesto Genovese Chef Severin Corti serves his version of this classic dish, which comes from the area around Genoa in Liguria and is made with potatoes and green beans. Sprinkle over some grated Pecorino and Parmesan cheese and you have a pasta dinner that practically shouts spring! Pasta
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