Shine Muscat Cold Pasta
This is a cold pasta dish made with Shine Muscat and Pione grapes. When making cold pasta, thin pasta called capellini is often used, but this time I used fedellini. Pione grapes can be eaten with the skin on, but if you have time, it's best to peel them
How to make it
1
Cut the Shine Muscat and Pione grapes into quarters, peel the Pione grapes, and cut the tomatoes into 2cm cubes
2
Combine the seasonings (1) and (A) in a bowl and mix. Add the finely chopped chives and blanched onions, add salt and olive oil to taste, and then place in the refrigerator to chill
3
Boil the federini in 1% salted water for 7 minutes. It's a good idea to have ice water ready so you can cool them quickly. After boiling for 7 minutes, drain in a colander and place in ice water to cool. Drain in a colander and squeeze out all the water
4
Combine the ingredients from [2] with the fedellini and arrange on a plate. Sprinkle with chives to taste and it's done
Materials for 6 people
-
- Shine Muscat
- About 8 grains
-
- Pione
- About 6 grains
-
- tomato
- 4 pieces
-
- Federini
- 180g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Balsamic Vinegar
- 1 tablespoon
-
- Lemon juice
- 1 tablespoon
-
- salt
- 2 knobs
-
- White pepper
- A little
-
- Chop garlic
- 1/2 tsp
-
- finely chopped chives
- 10g
-
- Sweet onion
- 30g
-
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- A little
-
Olive Oil
-
- For finishing assatsuki
- A little
[PR]
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