Wann dieser Nudelsalat auf dem Picknicktisch angekommen ist und woher er kommt, ist ein Rätsel. Es könnte ein Ableger eines anderen cremigen Sommersalats gewesen sein, der Kartoffelsorte. Knuspriger Sellerie, Erbsen und Schalotten unterstreichen diese Version, die mit Stückchen Schinken und gemahlenem Pfeffer und Muskat bestreut ist.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“When this pasta salad arrived on the picnic table and where it came from is a mystery. It could have been a derivative of another creamy summer salad, the potato variety. Crispy celery, peas, and shallots underscore this version, which is sprinkled with pieces of ham and ground pepper and nutmeg. Source: Martha Stewart Living, July 2005, 8 servings. Ingredients: Coarse salt, 1 pound elbow macaroni, 1 1/4 cups frozen petite peas, 2 celery stalks, thinly crosswise sliced, 3 shallots, white and pale green parts plus 1 inch dark green part, diagonally thinly sliced, 6 ounces Black Forest ham or other dry-cured ham, cut into 1/4-inch cubes, 1 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon white wine vinegar, 3/4 teaspoon sugar, 1/4 teaspoon ground nutmeg, Freshly ground pepper. Directions: 1. Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water and drain. Transfer to a large bowl. Cover with plastic wrap; chill in the refrigerator. 2. Thaw peas under cold water. Drain. Add to a bowl with celery, shallots, and ham. Add to macaroni; toss. 3. Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be chilled in an airtight container for up to 3 hours.”
27.04.2023 @ 03:31
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“When this pasta salad arrived on the picnic table and where it came from is a mystery. It could have been a derivative of another creamy summer salad, the potato variety. Crispy celery, peas, and shallots underscore this version, which is sprinkled with pieces of ham and ground pepper and nutmeg. Source: Martha Stewart Living, July 2005, 8 servings. Ingredients: Coarse salt, 1 pound elbow macaroni, 1 1/4 cups frozen petite peas, 2 celery stalks, thinly crosswise sliced, 3 shallots, white and pale green parts plus 1 inch dark green part, diagonally thinly sliced, 6 ounces Black Forest ham or other dry-cured ham, cut into 1/4-inch cubes, 1 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon white wine vinegar, 3/4 teaspoon sugar, 1/4 teaspoon ground nutmeg, Freshly ground pepper. Directions: 1. Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water and drain. Transfer to a large bowl. Cover with plastic wrap; chill in the refrigerator. 2. Thaw peas under cold water. Drain. Add to a bowl with celery, shallots, and ham. Add to macaroni; toss. 3. Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be chilled in an airtight container for up to 3 hours.”