Pasta salad with proscuitto and peas

1 Servings

Ingredients

Quantity Ingredient
2 Anchovies; (up to 3)
½ teaspoon Cracked black peppercorns
¼ cup Extra virgin olive oil
¼ cup Freshly grated Parmesan cheese
1 small Egg
1½ tablespoon Red wine vinegar
1 tablespoon Fresh lemon juice
½ tablespoon Minced garlic
1 teaspoon Dry mustard
½ teaspoon Celery salt
1 dash Hot sauce; (up to 2)
1 dash Worcestershire sauce; (up to 2)
1 tablespoon Olive oil
1 pounds Pasta; small tubes or shells
¼ cup Extra virgin olive oil
2 cups Fresh or frozen peas
1 large Red onion; julienned
½ pounds Prosciutto; sliced 1/16 inch thick and julienned

Directions

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 1½ 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@...> on Feb 27, 1998

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