| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Anchovies, up to 3 | |
| 1/2 | t | Cracked black peppercorns |
| 1/4 | c | Extra virgin olive oil |
| 1/4 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | Egg | |
| 1 1/2 | T | Red wine vinegar |
| 1 | T | Fresh lemon juice |
| 1/2 | T | Minced garlic |
| 1 | t | Dry mustard |
| 1/2 | t | Celery salt |
| 1 | ds | Hot sauce, up to 2 |
| 1 | ds | Worcestershire sauce, up to |
| 1 | T | Olive oil |
| 1 | lb | Pasta, small tubes or shells |
| 2 | c | Fresh or frozen peas |
| 1 | Red onion, julienned | |
| 1/2 | lb | Prosciutto, sliced 1/16 inch |
| thick and julienned |
INSTRUCTIONS
2 TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS Combine anchovies, black pepper, and olive oil in a blender. Puree about 23 minutes until very smooth. Add grated Parmesan and blend briefly to combine. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until combined. The dressing may be refrigerated. Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little extra virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature. Cook peas. Immediately rinse with cold water and reserve. Heat olive oil in a large skillet over high heat. Add onions and cook until golden. Remove from heat. Transfer to a medium bowl and set aside to cool. Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well, and serve. Yield: 4 to 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1686
Calories From Fat: 831
Total Fat: 93.4g
Cholesterol: 471.8mg
Sodium: 10302.7mg
Potassium: 1919.4mg
Carbohydrates: 51.6g
Fiber: 12.4g
Sugar: 15.8g
Protein: 157.6g