Asian pasta salad

A delicious pasta salad enriched with vegetables, mushrooms, aromatic herbs and an irresistible sweet and sour sauce. A true poem of taste and aromas.

Ingredients

Main course For 4 people

2 limes

3 tablespoons of Sweet and Sour sauce

2 tablespoons of oil

salt

4 l of water

2 sachets of 85g chicken flavoured instant soup

1 red pepper

4 radishes

2 spring onions

2 stalks of celery

150 g of white mushrooms

1 bunch of herbs, e.g. for salads or Asian dishes

How to proceed

Preparation:

ca. 25 minutes

Squeeze the limes. Mix the juice with the Sweet and Sour sauce and the oil and season with salt.

Bring the water with the spices contained in the soup sachets to a boil. Boil the pasta for 2 minutes. Drain the liquid. Transfer the pasta to tall preserving jars.

Halve the peppers and remove the seeds. Slice the peppers, radishes, spring onions, celery and mushrooms. Coarsely chop the herbs. Mix everything and distribute it over the pasta. Add the sauce. Seal the jars and shake well. The pasta salad is ready to be enjoyed.

Useful tips

The salad is ideal for a lunch break at the office or for a picnic. Pour the sauce over the pasta just before eating. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Piadina with salami and fontina

Simplicity made with piadina: dough made from water, salt and flour cooked in a pan and stuffed with salami, fontina cheese and rocket. What more could you ask for?

Ingredients

Main course For 4 people

500 g of flour

8 g of baking powder

8 g of sea salt

4 tablespoons of olive oil

2 l of water

300 g of fontina

40 slices of salami

150 g of rocket

How to proceed

Preparation:

approx. 30 minutes

Rest:

approx. 15 minutes

Total time:

45 min

In a bowl, mix the flour with the baking powder and salt. Add the oil and the water a little at a time and knead until a smooth and homogeneous mass is obtained. If necessary, add a little more water. Cover the dough and let it rest for approx. 15 minutes. Divide the mass into 8 balls of the same size and roll them out into discs approx. 3 mm. Heat a non-stick pan. Briefly brown the wraps on both sides until they are lightly coloured. Cover and keep warm. Slice the fontina. Stuff the wraps with salami, fontina, rocket and enjoy immediately. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.