As you can see from what I brought back with me I think I got every base covered with cookbooks on Bruschetta, Antipasta, Italian breads, BBQing & an unbelievable book on Pasta. Along with Olive Oil, Balsamic, Pesto, Parmasan, Mozzeralla & many types of pasta.
First up is an Avocado, Tomato & Mozzarella Salad (serves 2)
Ingredients
100g dried fusilli pasta
4 ripe tomatoes
150g mozzarella cheese
1 ripe avocado
Handful fresh basil
Handful pinenuts
Fresh basil sprig, to garnish
Dressing
3 tbsp extravirgin olive oil
1 tbsp white wine vinegar
1/2 tsp balsamic vinegar
1/2 tsp wholegrain mustard
pinch of sugar
salt & ground black pepper
3 tbsp extravirgin olive oil
1 tbsp white wine vinegar
1/2 tsp balsamic vinegar
1/2 tsp wholegrain mustard
pinch of sugar
salt & ground black pepper
Cooking Utensils
Large Saucepan for pasta
Frying pan
Chopping board
Sharp Knife
Tablespoon
Small Jar for mixing dressing
Serving Plate
Preparation
Slice Tomatoes thinly
Repeat for the Mozzarella
Half the avacado and slice the flesh lengthways
Finely chop the basil
Cooking
- On a hot frying pan lightly toast the pinenuts
- Cook the pasta in plenty of salted water boiling water according to the instructions on the packet. Drain well and cool
- Combine all the dressing ingredients into a small jar and shake vigourlessly.
- Arrange the sliced tomato, mozzarella cheese and avocado overlapping on another around the edge of your serving plate
- Toss the cooked cooled pasta with half the dressing and the chopping basil.
- Pile into the centre of the serving plate. Pour the remaining dressing over, scatter the pinenuts over and garnish with a sprig of fresh basil.
- Serve immediately
ENJOY!!!
Mozzarella Salad Avocado / Tomato/
ReplyDelete.
.
.
http://foof-drink.blogspot.com/2014/07/mozzarella-salad-avocado-tomato.html
Nice blog you have
ReplyDelete