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Ингредиенты
- 500 gm pasta, such as farfalle or possibly penne
- 2 bn asparagus, washed and trimmed
- 5 slc prosciutto
- 2 x 400 g tins artichoke hearts, liquid removed, cut into quarters
- 4 x anchovy fillets, minced
- 2 Tbsp. capers, liquid removed and rinsed
- 4 x green onions, finely minced
- 2 x egg yolks
- 1 x clove garlic, peeled and minced
- Â Â salt and pepper to taste
- Â Â grated zest of 1 lemon
- 1/4 c. lemon
- 1/4 c. cream
- 2/3 c. extra virgin olive oil
Инструкции
- 1. Cook pasta, drain and set aside to cold. Cook asparagus, cold and then cut into 5cm lengths. Grill or possibly fry prosciutto slices till crisp. Place on absorbent paper to cold.
- 2. In a large bowl place pasta, asparagus, artichoke hearts, anchovies, capers and shallots in a bowl and toss to combine. Pour over sufficient dressing to coat all ingredients and mix well. Chill till ready to serve.
- 3. Crumble prosciutto over the salad and serve.
- Dressing:1. Place all ingredients except the oil in a food processor and process till well mixed. With the machine running, add in oil in a thin stream till it is all incorporated
