INSALATA DI PASTA NICOISE by Silvia Colloca
Risoni with roasted cherry tomatoes, tuna, olives and capers
Serves 4
800 gr cherry tomatoes, halved
2 tablespoons of balsamic vinegar
2 tablespoons olive oil
2-3 garlic cloves in the skin
salt and pepper for seasoning
1x 280 tin of Capriccio tuna in olive oil
2 tablespoons of Zuccato baby capers, rinsed
1/3 cup of pitted black olives, roughly chopped
400 gr of risoni pasta
Preheat your oven to 190 C
Place the tomatoes with balsamic, olive oil and seasoning in an oven dish and bake for 30-35 minutes or until tomatoes are slightly scorched and the garlic is soft. Take the skin of the garlic and mash it in the dish using a fork. Mix gently. Set aside.
Bring a medium sized pot of salted water t the boil, drop in the risen and cook for about 7-8 minutes, until just al dente. Reserve 50ml of pasta cooking water, then drain and rise under cold water to arrest the cooking.
Place risoni into a tomato oven dish and toss well to combine, adding some of the reserved pasta water as needed. add capers, olives and tuna and scatter with plenty of baby basil on top. Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.
Farfalle with pancetta and smashed broccoli
200 gr of pancetta cut into cubes
1 tablespoons of olive oil
1 broccoli head, florets separated, stalk sliced thinly
salt and pepper for seasoning
pecorino shavings to scatter on top
a generous drizzle of extra-virgin olive oil on top
Bring a large pot of salted water to the boil. In the meantime heat up the oil in a large , heavy based pan, add the pancetta and cook on medium-low for 3-4 minutes or until crispy. Turn off the heat and set aside. Add 3/4 pf the broccoli florist, the sliced stalks and the pasta to the boiling water, stir well and cook for 6 minutes. Add the reaming florets and cook for another minutes or until the pasta is al dente. Reserve 50ml of pasta cooking water, then drain, rinse under cold water to arrest the cooking, then toss in the pancetta pan to dress the pasta , adding some of the reserved pasta water as needed. Table into a serving platter, drizzle with olive oil and top with pecorino shavings.
Serve at room temperature. If you have leftovers, place them in the fridge in an airtight container and then sit at room temp for 30 minutes before eating.
Make Vinaigrette Like a Pro!
Think it's hard to make vinaigrette? It's really not. This is my favorite lemon vinaigrette, and it couldn't be easier!
Combine 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small glass measuring cup and whisk until combined.
Spring Farfalle Nicoise Pasta | 2018 Milk Calendar
The 2018 Milk Calendar is shining a light on the benefits of local, sustainable, and handcrafted foods with a fresh selection of hand-picked dairy recipes. Watch all 13 videos and choose your favourites! Find this 2018 Milk Calendar recipe:
NICOISE SALAD is the classic French Riviera summer salad recipe!
Niçoise salad is a traditional French salad from the city of Nice that's perfect for your next summer dinner party. It starts with a large platter of leafy greens and gets topped with boiled eggs, flaked tuna, potatoes, tomatoes, cucumber, red onion, olives, and a drizzle of lemon vinaigrette.
After ordering plenty of Niçoise salads (Salade Niçoise in French) while traveling through France, I like to think of this as a fresher, French Riviera version of America's beloved cobb salad. But instead of bacon, avocado, and cheese, you'll swap in ingredients that highlight the Mediterranean coast. Think light seafood, briny olives, crisp cucumbers, and green beans — a palette that touches everything I love about healthy and fresh Mediterranean food.
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00:00 Intro
00:34 Make the lemon vinaigrette dressing
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03:02 Prep the vegetables for the salad Nicoise
04:46 Use jarred olives and canned tuna (or anchovies)
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07:23 Taste test and discussion of authentic Nicoise salads in France
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Kökets middag: Spaghetti nicoise - Köket
Zeina Mourtada lagar en variant där pasta adderas till den franska klassikern sallad nicoise. Pasta blandas med tonfisk, sardeller och oliver samt krispiga grönsaker i en citronvinägrett. Receptet hittar du hos köket.se
Köket har två egna tv-program - Kökets middag och Kökets baktips som sänds i samband med Nyhetsmorgon måndag till lördag. Kända mat- och bakprofiler tipsar om recept som gör livet lite godare. I Kökets middag medverkar kockarna Tom Sjöstedt, Siri Barje, Zeina Mourtada, Tommy Myllymäki, Catarina König och Jennie Walldén bland flera. I Kökets baktips är det den populäre konditorn Roy Fares och bakdrottningen Camilla Hamid som trollar fram godsaker.
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Basil Garlic Nicoise Pasta with by Chef Ludo Lefebvre
Bring a taste of France (and a taste of @ChefLudo's Michelin star restaurant, @PetitTrois) into your own home with this simple French pasta. With basil, garlic and cream, this decadent sauce is perfect for your next pasta night. Link in bio for the recipe, featured on Ludo a la Maison for @FoodAndWine.
Nicoise Pasta:
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Cover photo by Chloe Crespi.