Pasta Salad With Proscuitto And Peas Recipe - Cooking Index
Pasta Salad With Proscuitto And Peas Recipe - Cooking Index
| Dressing | ||
| 2 | Anchovies - (to 3) | |
| 1/2 teaspoon | 2.5ml | Cracked black peppercorns |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| 1 cup | 198g / 7oz | Egg (small) |
| 1 1/2 tablespoons | 22ml | Red wine vinegar |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/2 tablespoon | 7.5ml | Minced garlic |
| 1 teaspoon | 5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Celery salt |
| 1 | Hot sauce - (to 2) | |
| 1 | Worcestershire sauce - (to 2) | |
| Salad | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 lb | 454g / 16oz | Pasta, small tubes or shells |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 2 cups | 474ml | Fresh or frozen peas |
| 1 cup | 62g / 2.2oz | Red onion - julienned (large) |
| 1/2 lb | 227g / 8oz | Prosciutto - sliced 1/16" thick, |
| And julienned |
Combine anchovies, black pepper, and olive oil in a blender. Puree about 2 to 3 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.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B23 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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