Post by marlaoh on Jul 10, 2003 9:46:18 GMT -6
MUFFULETTA PASTA SALAD
Makes about 8 cups, enough for 4 main-course or 8 side servings.
Seasoning Mix:
3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic®<br> *
1/2 cup plus 1/4 teaspoon olive oil, in all
3 small gherkin pickles, chopped
2 tablespoons finely chopped yellow banana peppers
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped celery
2 tablespoons finely chopped pitted black olives
2 tablespoons finely chopped fresh Anaheim chile peppers
2 pepperoncini (small pickled peppers sold in jars), chopped
1 1/2 tablespoons chopped capers
3/4 teaspoon minced fresh garlic
3/4 cup chopped pimento-stuffed green olives
1/2 cup small cauliflower florets
1/4 cup finely chopped fresh parsley
1/4 cup chopped onions
1/4 cup finely chopped carrots
1/4 cup white balsamic vinegar
*
1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with 1/4 teaspoon olive oil and well but gently mixed, at room temperature
1 medium tomato, peeled, seeded and finely chopped
4 oz. julienned ham
4 oz. julienned Genoa salami
4 oz. Swiss cheese
4 oz. Mortadella
Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.
Makes about 8 cups, enough for 4 main-course or 8 side servings.
Seasoning Mix:
3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic®<br> *
1/2 cup plus 1/4 teaspoon olive oil, in all
3 small gherkin pickles, chopped
2 tablespoons finely chopped yellow banana peppers
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped celery
2 tablespoons finely chopped pitted black olives
2 tablespoons finely chopped fresh Anaheim chile peppers
2 pepperoncini (small pickled peppers sold in jars), chopped
1 1/2 tablespoons chopped capers
3/4 teaspoon minced fresh garlic
3/4 cup chopped pimento-stuffed green olives
1/2 cup small cauliflower florets
1/4 cup finely chopped fresh parsley
1/4 cup chopped onions
1/4 cup finely chopped carrots
1/4 cup white balsamic vinegar
*
1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with 1/4 teaspoon olive oil and well but gently mixed, at room temperature
1 medium tomato, peeled, seeded and finely chopped
4 oz. julienned ham
4 oz. julienned Genoa salami
4 oz. Swiss cheese
4 oz. Mortadella
Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.