Pasta salads, along with gazpacho, are the star dish of the Spanish summer. Fresh, helpful and satiating. However, this does not mean that they cannot be authored. In fact, this pasta and ham salad is a family recipe from Karlos Arguiñano. Posted in your book With family with Karlos Arguiñanothe experts of straight to the palate they have their own version. Though the recipe admits customization to the taste of each houseadding or removing ingredients, varying with sauces or dressings and, of course, choosing the format of Italian pasta that we like the most.
First, we peel the carrots and grate them into threads. Next, cut the olives into halves or quarters and dice the cooked ham. We also drain the cooked corn. we put to heat two liters of water in a large saucepan. Add a tablespoon of salt and a sprig of rosemary, and when it starts to boil, add the pasta.
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We let the pasta cook according to the manufacturer’s instructions (which are usually 8 or 10 minutes) checking that it does not overdo it, yes. We remove the branch of rosemary, cool the pasta under the tap and transfer it to a large bowl.
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To make choricero mayonnaise sauce, cook the peppers for 10 minutes and take out their meat (or use the one they sell in jars already prepared). We make a mayonnaise with a splash of vinegar, a pinch of salt and the egg, putting them in the blender glass, also adding the oil. Crush and then add the meat of the pepper and mix well.
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Finally, we put all the ingredients in the bowl, add the pasta and add the sauce. Mix well to integrate all the flavors and bring to the table, decorating with a sprig of fresh parsley. To accompany this salad you can prepare other fresh and appetizing dishes such as Cordovan salmorejo, a tuna tartar or some gorgonzola cheese, pear and bacon sandwiches that will complete the menu.
Family with Karlos Arguiñano: My best recipes to cook at home (Planeta Cocina)
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