How about changing from the usual cold pasta with mozzarella, tuna and cherry tomatoes? There is so much imagination to put on the plate, between colors, daring combinations, peculiar textures … we show you this with 5 delicious recipesto try one after the other.
Just as we would prepare a satisfying condiment for a hot first course, we also put the same passion in the cold version of pasta: summer lunches and dinners, picnics, garden parties will have a completely different flavor. It starts with corn, peas, burrata and pink pepper for a taste between sweet and aromatic, delicate and slightly balsamic, creamy and irresistible, which also lends itself wonderfully to a “dish” in a jar. A bright green, on the other hand, for cold pasta with rocket pesto, bread crumble and pine nuts: a pleasantly bitter combination made salty by the presence of olives, a crunchiness that makes you water. We loved the sophisticated pasta with lemon cream, fresh tuna tartare and pistachiosto be reserved for a special occasion without a doubt.
We also have two recipes that embrace a little more classic tastes, albeit elegant and particular both: difficult to choose between the delicious with courgette flowers and seasoned ricotta and the succulent with many grilled vegetables and herbs. Let’s do one first and then the other, what do you think?
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Carlo A
Cold pasta with corn, peas, burrata and pink pepper
Ingredients for 4 people: farfalle 320 g, 3 precooked corn on the cob, 200 g peas, 200 g burrata cheese, 1 tsp corn starch, salt, pink pepper berries 2 tbsp
Method: blend 150 g of burrata cheese adding a little pink pepper, season with salt and set aside. Shell the cobs. Boil the farfalle in salted water, adding the peas halfway through cooking and draining everything al dente. After having cooled everything under running water, season with the burrata cream, the corn and the remaining pink pepper. Correct with salt if necessary. -
luchezar
Cold pasta with rocket cream, bread crumble, pine nuts
Ingredients for 4 people: fusilli 320 g, rocket 5 handfuls, extra virgin olive oil 60 g tablespoons, basil some leaves, pine nuts 50 g, stale bread 2 slices, 12-15 pitted green olives, salt, pepper, 1 clove garlic
Method: chop the bread finely, season with part of the oil and toast it in the oven at 200 ° C until golden. Also toast the pine nuts. Blend the rocket with the basil, the remaining oil, a few drops of water and the garlic clove from which you have to remove the core. Boil the pasta al dente, drain it by mixing a little cooking water with the sauce. cool the pasta under running water and dress it with rocket cream and olives. Serve with a nice crumble of crumble and pine nuts. -
Carlo A
Cold pasta with lemon cream, tuna tartare and pistachios
Ingredients for 4 people: spaghetti 320 g, lemons, juice and zest of 3 untreated, 1 tsp corn starch, 30 g extra virgin olive oil, previously blast chilled fresh tuna fillet, chopped pistachios, salt and white pepper, parsley
Method: grate the zest of the lemons, keep a little aside and add the rest to the citrus juice; add plenty of white pepper and a little salt. Stir in the starch and heat over low heat to make it thicken a little. Keep aside. Toast the pine nuts in a pan, seasoning them with salt. Boil the spaghetti al dente, to drain and cool immediately. Season with lemon cream, toasted pine nuts, chopped or cut tuna into strips. Serve with chopped parsley. -
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fcafotodigital
Cold pasta with grilled vegetables and herbs
Ingredients for 4 people: fusilli 320 g, extra virgin olive oil 60 g, rosemary 3 sprigs, dried oregano 1 tablespoon, sage 5-6 leaves, lemon zest in the middle, cherry tomatoes 200 g, yellow peppers 1, red peppers 1, zucchini 3, chilli 1, salt
Method: slice courgettes and peppers into strips, and cut the cherry tomatoes in half. Season them with a marinade made of oil, rosemary needles, oregano and chopped sage. After abundant half an hour, heat the grill and cook them well but leaving them crunchy. Boil the pasta al dente and rinse it under running water as soon as it is ready. Season it with the vegetables and part of the marinade, completing with other fresh aromatic herbs and lemon zest. -
UliU
Cold pasta with courgette flowers, almonds and seasoned ricotta
Ingredients for 4 people: 320 g fusilli, 50 g extra virgin olive oil, 20 whole courgette flowers, 1 clove garlic, 180 g seasoned ricotta, white pepper and salt to taste, 30 g sliced almonds
Method: clean the courgette flowers by removing the internal pistil, brush them with oil and pepper and bake them in the oven at 190 ° C for 15 minutes until golden. In a pan, heat a little oil and garlic, then sauté the courgette flowers with the almonds over high heat. Let it cool down. Boil the pasta al dente, drain and rinse it under cold water. Season with the courgette flowers, their dressing and complete with salt, pepper and grated ricotta with a large mesh grater.
Source: Vanity Fair