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PASTA SALAD IN PARMESAN BASKETS
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 0 minutes
Ingredients
- 4 large green apples, peeled and diced
- 2 tablespoons lemon juice
- 2 cups apple cider
- 1 cup parmigiano-reggiano cheese, grated
- 2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
- 2 ounces balsamic vinegar
- 2 ounces olive oil
- kosher salt
- black pepper
- 1 pound arugula, washed and trimmed
- 1/2 pound red seedless grapes
- 1/4 cup thinly sliced red onion, soaked in balsamic vinegar
- 1/2 pound orecciette or shells pasta, cooked, cooled and oiled
- 4 ounces gorgonzola cheese, crumbled
Preparation
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Salad:
Set aside a little more than 1/2 of apples in bowl with water and lemon juice.
Place remaining apples in small saucepan with cider.
Bring to a boil. Reduce heat and simmer until apples are tender. Remove apples from heat, strain (reserving cider) and purée.
Dressing:
Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and about 2 ounces reserved cider to taste.
Drain remaing apples and toss together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.
Baskets:
Place a non-stick 9"sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
When edges of crêpes are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket.
If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.
main ingredients: pasta parmesan lettuce apple grapes type of dish:
lunch
Country cuisine:
Italy specific recipes:
Chef-recipe season and occasion:Mothers-Day Type of meal:
lunch
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on The World Cuisine
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