Mango and bresaola pasta salad is a delightful and unusual summer first course. I love pairing fruit with savory dishes, especially in summer: whether it’s big salads or cold pasta, I always find a way to use fruit that gives the dish that fresh and delicate sweet and sour contrast that surprises. Mango and bresaola pasta salad is a must-try!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz mango
- 6 oz fusilli (or other short pasta of choice)
- 2 oz bresaola (in strips)
- 1/2 lime
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch sugar
- to taste fresh parsley (chopped)
Tools
- 1 Cutting board
- 1 Chef's knife
- 1 Bowl
- 1 Pasta pot
Steps
Peel the mango, cut it into cubes, transfer them to a bowl and season with parsley, oil, salt, sugar, grated zest, and juice of half a lime. Mix to blend the flavors, cover, and let rest for fifteen minutes. Cook the pasta in plenty of salted water for the time indicated on the package, drain it al dente, season with a drizzle of oil, and let it cool. Cut the bresaola into strips. Dress the pasta with the mango and its marinade, add the bresaola, and serve.
Notes
The idea for the mango and bresaola combination comes from HERE.
FAQ (Questions and Answers)
How do you clean a mango?
The characteristic of the mango is that it has a central pit similar to a cuttlebone, so the best way to avoid waste is not to cut it in half but to cut two slices 2/3 along its length. The flesh of each slice should be scored with a knife in a grid pattern to obtain cubes. Then, gently invert it by pressing on the edges to detach the mango cubes. The central pit will have some flesh still attached laterally, which can be easily recovered by following the pit’s profile with the knife.
