With this heat (yesterday Bologna was the hottest city in Italy at 104°F) preparing summer cold pasta in advance is a smart way to eat fresh and flavorful dishes using the foods we like the most.
Today I prepared summer cold pasta with plenty of ingredients for a very tasty and easy to make dish.
You can clearly use, instead of the salami I used, another cold cut and another cheese (like Galbanino) instead of the delicate caciocavallo I used among the various seasonings: in short, it’s a quick and tasty idea for an easy summer first course but as always it will be great with whatever you have in the fridge!
Before the heat wave overwhelms us, let’s go to the kitchen and prepare the recipe for thesummer cold pasta!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SUMMER COLD PASTA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for SUMMER COLD PASTA
- 2 1/2 cups ditalini
- 3.5 oz cooked ham (diced)
- 2.5 oz boiled peas
- 5 oz salami (in strips)
- 3.5 oz caciocavallo (diced)
- 10 artichokes in oil
- to taste arugula
- to taste extra virgin olive oil
- to taste fine salt
Tools for SUMMER COLD PASTA
To toss the pasta, I started some time ago and am very happy with the purchase
30 cm Moneta Eterna wok
because it’s solid, quite heavy, and I believe the cost is adequate to its features! We can toss pasta and seasoning in it but also prepare scallops, a stew… in short, I use it for everything and it’s perfect for me!
Preparation for SUMMER COLD PASTA
• In a large bowl, while the pasta is cooking as usual in boiling salted water, gather the pre-cut cold cuts, the caciocavallo, the artichokes in oil cut into wedges, and the boiled peas.
Drain the pasta al dente, cool it under cold water and drain again perfectly.
• Pour it into the bowl with the ingredients and add the washed and coarsely chopped arugula. Add extra virgin olive oil and adjust the salt
Mix the pasta well to blend the many tasty ingredients and serve at the table. Enjoy your meal with the recipe of summer cold pasta!
Annalisa
Advice and Notes
Pasta is a highly consumed food on our tables but how do you recognize a good quality pasta?
First, you need to look at the protein content, which the law requires to be at least 10.5 g (10.5%) per 100 grams of product. Then, the extrusion should be bronze-drawn, and the label should indicate “slow drying at low temperature”. Lastly, but not least, the cooking water should not be cloudy but clear.
Still on the topic of fresh and exquisite summer dishes, you can read this article for many tasty recipes!
Recipe read and modified from Più cucina. Information taken from www.vivienutri.it
