Recipe - Pasta Salad With Proscuitto And Peas

DRESSING
2 Anchovies; (up to 3)
One half teaspoon Cracked black peppercorns
One fourth cup Extra virgin olive oil
One fourth cup Freshly grated Parmesan
cheese
1 small Egg
1 One half tablespoon Red wine vinegar
1 tablespoon Fresh lemon juice
One half tablespoon Minced garlic
1 teaspoon Dry mustard
One half teaspoon Celery salt
1 ds Hot sauce; (up to 2)
1 ds Worcestershire sauce; (up to
2)

SALAD
1 tablespoon Olive oil
1 pound Pasta; small tubes or shells
One fourth cup Extra virgin olive oil
2 cup Fresh or frozen peas
1 lg Red onion; julienned
One half pound Prosciutto; cut or sliced up 1/16 inch
thick and julienned

TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS

Combine anchovies, black pepper, and olive oil in a blender. Puree about 23
minutes until very smooth. Add grated Parmesan and blend briefly to
combine.

Bring a small saucepan of water to a boil. Place a refrigerated egg on a
slotted spoon and into boiling water. Cook 1 One half minutes, remove, and
reserve.

Place remaining dressing ingredients in a large bowl and whisk in anchovy
mixture. Crack open egg and spoon (including the parts that are uncooked)
into mixture. Whisk until combined. The dressing may be refrigerated.

Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1
tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8
minutes. Drain in a colander, shaking vigorously, and immediately transfer
to an oiled cookie sheet or clean countertop to cool. When cooled, transfer
to a bowl, and toss with a little extra virgin olive oil to coat. Cover
with plastic wrap and set aside at room temperature.

Cook peas. Immediately rinse with cold water and reserve.

Heat olive oil in a large skillet over high heat. Add onions and cook until
golden. Remove from heat. Transfer to a medium bowl and set aside to cool.
Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well,
and serve.

Yield: 4 to 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998