Photo source: Casa Pappagallo
Good morning today I thank a special person for me, my husband Spartak, living alone before getting married, he cooked simple things, from pasta, boiled or fried eggs, salads variously composed of vegetables and cheeses.
After we got married he started to evolve in the kitchen, Spartak follows a lot the video recipes of Casa Pappagallo, he really likes the Chef for how he explains and executes his recipes in a simple way.
In fact, this is a recipe from Casa Pappagallo Cold pasta salad with peppers and feta, from this link you can also see the video: www.casapappagallo.it/ricette/ The photo you see in evidence is that of Casa Pappagallo, when Spartak made the dish we always forgot to take the picture! but as soon as it proposes it again we will put it in the facebook group and in the foreground.
The recipe is easy to prepare and in no time. Ideal for the summer to take to the office by the sea or for your outings out of town, very tasty and good.
Cold salad with peppers and feta
Ingredients for 4 people
400 gr of Ditaloni rigati (you can also choose another type of pasta such as fusilli or farfalline)
200 gr of Feta
200 gr of red peppers
200 gr of yellow peppers
200 g Green peppers
100 gr Pitted black olives
20 gr Pickled capers
1 tablespoon Mustard
3 pinches Dried oregano
1 tsp Cumin seeds
Salt to taste
80 ml EVO oil
Start by washing the peppers and then dry them, cut them in half and remove the white filaments and seeds. Spartaco used half of each type of peppers, and cut them into thin strips, you can also cut them into cubes. Boil the water in a saucepan then add salt and dip the pasta and cook it for the cooking time that is on the package. Prepare the salad in a large bowl and put: the chopped peppers, the black olives, the capers, the diced feta, otherwise you can also crumble it by hand. Mix everything together. Prepare the emulsion, a strengthened citronette. Put the juice of a lemon in a jar, add the olive oil, cumin seeds, oregano and mustard. I recommend keeping it aside and mixing it only after the pasta is ready to be seasoned. Drain the pasta and let it cool in a bowl with cold water and ice if necessary to stop the pasta from cooking. Put it in the bowl with the feta cheese and the mixed peppers. Close the jar with the cap and start shaking the citronette to form an emulsion. If you do not have the jar it is also good in a bowl and mix with a whisk. Season the pasta with the emulsion and serve on the table.
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You can listen to the recipe on the frequencies of Radio Lady 97.7 in Empoli (Fi) or on the 102.100 in the areas of Pisa, Lucca, starting at about 8:35 every Thursday. Saturday morning around 10:35 there is cooking that international goodness, with recipes from all over the world.