| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Anchovies; (up to 3) |
| 1/2 |
ts |
Cracked black peppercorns |
| 1/4 |
c |
Extra virgin olive oil |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1 |
sm |
Egg |
| 1 1/2 |
tb |
Red wine vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
tb |
Minced garlic |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Celery salt |
| 1 |
ds |
Hot sauce; (up to 2) |
| 1 |
ds |
Worcestershire sauce; (up to 2) |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Pasta; small tubes or shells |
| 1/4 |
c |
Extra virgin olive oil |
| 2 |
c |
Fresh or frozen peas |
| 1 |
lg |
Red onion; julienned |
| 1/2 |
lb |
Prosciutto; sliced 1/16 inch thick and julienned |
INSTRUCTIONS
DRESSING
SALAD
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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