ironchef
Executive Chef
Spaghettini Salad with Vine Ripened Tomatoes and Mizithra Cheese
Yield: 4-8 servings
Ingredients:
1 pkg. Spaghettini pasta
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Sherry Vinegar
1 Tbsp. Anchovy Paste or 1 Anchovy fillet
1 Tbsp. Fresh Garlic, finely minced
1/2 tsp. Crushed Red Chili Flakes
10 (approx.) Basil Leaves, chiffonade
1 c. Red Vine Ripened or Heirloom Tomatoes, seeds removed and cut into 1/2" dice
1 c. Yellow Vine Ripened or Heirloom Tomatoes, seeds removed and cut into 1/2" dice
1/2 c. Kalamatta Olives, quartered
2/3 c. Mizithra Cheese, grated or crumbled
Kosher Salt
Fresh Cracked Pepper
Method:
Boil 6 quarts of water along with 2 Tbsp. of kosher salt and cook until al dente. Meanwhile, in a large mixing bowl, whisk together the vinegar, garlic, anchovy paste/fillet, and red chili flakes until they are incorporated. Slowly drizzle in the olive oil and emulsify. Drain the pasta well, and add to the dressing so that the residual heat from the pasta can heat through the garlic. Add the basil, olives, and tomato and toss. Season to taste with kosher salt and fresh cracked pepper, and sprinkle the cheese on just before serving.
Yield: 4-8 servings
Ingredients:
1 pkg. Spaghettini pasta
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Sherry Vinegar
1 Tbsp. Anchovy Paste or 1 Anchovy fillet
1 Tbsp. Fresh Garlic, finely minced
1/2 tsp. Crushed Red Chili Flakes
10 (approx.) Basil Leaves, chiffonade
1 c. Red Vine Ripened or Heirloom Tomatoes, seeds removed and cut into 1/2" dice
1 c. Yellow Vine Ripened or Heirloom Tomatoes, seeds removed and cut into 1/2" dice
1/2 c. Kalamatta Olives, quartered
2/3 c. Mizithra Cheese, grated or crumbled
Kosher Salt
Fresh Cracked Pepper
Method:
Boil 6 quarts of water along with 2 Tbsp. of kosher salt and cook until al dente. Meanwhile, in a large mixing bowl, whisk together the vinegar, garlic, anchovy paste/fillet, and red chili flakes until they are incorporated. Slowly drizzle in the olive oil and emulsify. Drain the pasta well, and add to the dressing so that the residual heat from the pasta can heat through the garlic. Add the basil, olives, and tomato and toss. Season to taste with kosher salt and fresh cracked pepper, and sprinkle the cheese on just before serving.
