Senin, 16 April 2012

Pasta and fried Zucchini Salad

Are you bored with your usual pasta salad recipes or looking for a fresh new idea? Try this pasta salad from Yotam Ottolenghi.
It is a light salad, perfect for the spring and summer. The pasta is combined with Zucchini, Edamame and an unusual combination of herbs.
Tossed with only a little olive oil and garnished with fresh and juicy Mozzarella this salad makes a great addition to a barbecue or a light lunch.

Pasta and Fried Zucchini Salad
 from Yotam Ottolenghi
  • 2/3 cup vegetable oil (I used  less )
  • 3 medium zucchini, cut in 1/4 inch slices
  • 1 1/2 T. red wine vinegar
  • 3/4 cup frozen edamame
  • 2 cups basil, coarsely shredded
  • 1/4 cup parsley leaves
  • 1/3 cup olive oil
  • salt and pepper
  • 9 oz. strozzapreti or penne pasta
  • grated zest of one lemon
  • 1 1/2 T. small capers
  • 7 oz. fresh mozzarella, torn into chunks
Cooking Directions:
  1. Cook the pasta until al dente. Drain and rinse with cold water.
  2. Fry the zucchini in batches in the vegetable oil over medium heat until brown on each side (about 3 minutes per side). Remove to a paper towel to drain and then mix with the vinegar.
  3. Blanch the edamame for 3 minutes in boiling water. Drain and rinse with cold water.  
  4. Combine half the basil, all of the parsley and the olive oil in a food processor, adding salt and pepper to taste. Process until smooth. Make sure it is salty enough.
  5. Combine the pasta, zucchini with vinegar, edamame, basil sauce, lemon zest, capers and mozzarella. Stir in the remaining basil and serve.

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