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This is a unique presentation combining salads
and pastas.
Mesclun salad greens tossed with white truffle oil and sprinkled with
a flavorful French gray sea salt
served with a zesty tomato sauce stuffed inside tubular pastas
Mesclun Salad
with Stuffed Rigatoni
Tubes
recipe
and photograph by www.finedinings.com
Serves 6
Rigatoni pasta tubes, cooked, drained, 5 per person
2 tablespoon white onion, chopped finely
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil
3 Roma tomatoes, peeled, seeded, diced
1 teaspoon thyme
salt to taste
1/8 teaspoon cayenne pepper, or according to taste
6 ounce package
Mesclun salad greens,
or spinach
or arugula
1-1/2 teaspoons White Truffle oil
1/2 teaspoon Fleur de Sel French salt
2 teaspoons Balsamic vinegar for garnish
In a saucepan over medium high heat sauté onion and garlic in extra-virgin
olive oil until soft; add tomatoes,
thyme, salt and cayenne pepper, lower the heat and simmer for 15 minutes. Remove from
heat and cool. Stuff rigatoni pasta tubes with cooled filling. Can be covered,
refrigerated and reheated in a microwave oven 30 seconds before serving.
Put a
2" ring mould on a serving plate (I use an 8 oz. empty tomato paste can with both ends
removed). Place 5 stuffed rigatoni pasta tubes
upright side by
side in the center of the ring mould.
In a large bowl toss together the mesclun and white truffle oil. Make a bouquet
with 6 or more mesclun greens in your hand; prop the mesclun upright in the center
of the stuffed pasta tubes; remove the ring mould, sprinkle with French salt;
decorate the plate with balsamic vinegar. Repeat this same process with
each serving plate and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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