Pyöreä, sipuli, kurkut ja yrtit
Tämä pasta on yhtä herkullinen lämmin ja huoneenlämmössä.
Lähde: Martha Stewart Living, kesäkuu 2013
Kokonaisaika
prep
Tarjoilut
Tämä pasta on yhtä herkullinen lämmin ja huoneenlämmössä.
Lähde: Martha Stewart Living, kesäkuu 2013
prep
Tarjoilut
Zayden
27.04.2023 @ 17:09
This pasta is just as delicious warm as it is at room temperature. The recipe comes from Martha Stewart Living, June 2013. The dish takes 45 minutes to make, with 20 minutes of prep time, and serves 6. The ingredients include 6 tablespoons of extra-virgin olive oil, divided, 3 pounds of Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds, coarse salt and freshly ground pepper, 1 pound of rotelle pasta, 1/2 English cucumber or 2 Persian cucumbers, unpeeled, thinly sliced crosswise (about 1 cup), 2 cups of fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large, and 1/4 cup of Champagne vinegar. The instructions are to preheat the broiler and position a rack about 8 inches below the heating element. Brush a rimmed baking sheet with 1 tablespoon of oil and arrange the onions in a single layer. Brush the onions with 2 tablespoons of oil; season with salt and pepper. Broil the onions until golden brown on top, about 15 minutes. Turn the onions and broil until golden brown on the other side, 5 to 7 minutes more. Transfer to a large bowl. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente; drain. Transfer the pasta to the bowl with the onions. Let cool for 15 minutes. Gently toss in the cucumber, herbs, remaining 3 tablespoons of oil, and vinegar and toss to combine. Season with salt and pepper to taste.