FRESHEST PASTA SALAD FOR THIS SUMMER : lemon, fresh herbs and mint
Great pasta salad from the south of France that is typically served lukewarm. perfect for summer when looking for something light and fresh with some zing. recipe here:
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Nicoise pasta salad recipe
This Nicoise salad recipe boasts a tasty twist! Featuring pasta alongside fresh tomatoes, olives, vibrant green beans and a tangy honey mustard dressing, making it the perfect summer dish.
Find the recipe here:
How to make Nicoise pasta salad:
Step 1: Boil potatoes, pasta and green beans 0:04
Step 2: Boil eggs, cool and peel 0:27
Step 3: Make salad dressing 0:40
Step 4: Build salad 0:55
Try one of our other pasta salad recipes:
Caesar pasta salad:
Green goddess pasta salad:
Bean and lentil pasta salad:
Quick pesto pasta salad:
Or, browse our full pasta salad recipe collection here:
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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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???? Najbolji Recept za Salatu od Tunjevine | The Best Tuna Salad Recipe
#recepti #soskuhinja #recipes
Najbolji Recept za Salatu od Tunjevine | The Best Tuna Salad Recipe
⚠️Uključite titlove i odaberite jezik kojeg želite koristiti s popisa➡
⚠️Turn on subtitles and select the language you want to use from the list➡
⬇SASTOJCI / INGREDIENTS⬇
- 300 grama tunjevine
- voda
- 1 žličica soli
- 250 grama tjestenine
- 1 žlica maslinovog ulja
- 90 grama luka
- 100 grama zelene paprike
- 100 grama crvene paprike
- 80 grama jabuke
- 2 do 3 žličice soka od limuna
- 100 grama krastavaca
- 80 grama kukuruza
PRELJEV (DRESING):
- 2 žličice senfa
- 1 do 2 žlice soja umaka
- 1 do 2 žlice kečapa
- 2 do 3 žlice majoneze
- 2 žlice maslinovog ulja
- 3 do 4 žlice soka od limuna
- sol i papar
????Pogledajte video i ne zaboravite uključiti YouTube titlove za sastojke i količine ‼️
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- 300 grams of tuna
- water
- 1 teaspoon salt
- 250 grams of pasta
- 1 tablespoon olive oil
- 90 grams of onions
- 100 grams of green peppers
- 100 grams of red pepper
- 80 grams of apples
- 2 to 3 teaspoons lemon juice
- 100 grams of cucumbers
- 80 grams of corn
DRESSING:
- 2 teaspoons mustard
- 1 to 2 tablespoons soy sauce
- 1 to 2 tablespoons ketchup
- 2 to 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 3 to 4 tablespoons lemon juice
- Salt and pepper
????Watch the video and don't forget to turn on YouTube subtitles for ingredients and quantities ‼ ️
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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.
How to Make a Niçoise Salad | Kenji’s Cooking Show
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Daniel Gritzer's Nicoise salad recipe from Serious Eats is here:
My original hard-boiled eggs recipe from Serious Eats is here:
My New York Times Cooking tests on hard boiled eggs is here (paywall):
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My article on why emulsions are important for vinaigrettes is here:
Here's a quick and dirty article on how to make proper vinaigrettes: