| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Cklive06 | 6 | servings |
INGREDIENTS
| 1/2 | lb | Ripe Italian tomatoes; peeled, seeded, |
| And diced | ||
| Sugar; together with | ||
| Salt; in equal proportion | ||
| 1 | lb | Penne |
| 1 | c | Extra-virgin olive oil |
| 12 | oz | Prosciutto; cut julienne |
| 12 | oz | Mozzarella cheese; cut julienne |
| 1/2 | c | Grated Parmesan cheese |
| 3/4 | c | Basil leaves; cut julienne |
| Juice of 1 lemon | ||
| 1 | tb | Red wine vinegar |
| 1 | lg | Oregano sprig |
| 1 | ts | Red pepper flakes |
| 1/4 | c | Chopped Italian parsley |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Place the tomatoes in a colander and lightly season with sugar and salt. Allow them to drain for 30 minutes. This will season the tomatoes as well as release any excess water. Cook the pasta in boiling salted water, about 7 minutes, or until al dente. Refresh the pasta under cold water. Drain very well and place in a mixing bowl. Add the remaining ingredients to the bowl and toss. Adjust the salt and pepper to taste. Serve at room temperature. This recipe yields 6 servings. Comments: The original recipe title as listed is "Insalata Di Pasta Con Prosciutto E Formaggio - Pasta Salad with Proscuitto And Cheese". Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9114 broadcast 04-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: David Ruggerio Converted by MM_Buster v2.0l.
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