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Recipe

Caribbean-style cold pasta

PASTA TYPE: Mezze maniche rigate Valdigrano Qualità Superiore

Chef

Francesca Marsetti

40 min.

Difficulty level

INGREDIENTS

Yield: 4 servings

  • 200g Mezze maniche rigate Valdigrano Qualità Superiore
  • 1 ripe avocado
  • 30g spring onion
  • 100g cooked corn
  • 200g chicken breast
  • 100g Granceola crab meat
  • 100g grated carrots
  • 2 lime juice
  • 100g low-fat yogurt
  • 1 medium egg
  • 210ml di sunflower oil
  • Extra virgin olive oil
  • 5g mustard
  • 10g salt

PREPARATION

Dice chicken breast, add chopped spring onion and cook over high heat.

Cook pasta in abundant salted water for a couple of minutes less than the time indicated on the package, and set aside after adding a little bit of extra virgin olive oil.

Dice avocado, add crab meat and season with salt, pepper and lime juice.

Prepare mayonnaise by mixing egg, sunflower oil, mustard and salt with an immersion blender.

When pasta is cold, season with yogurt, half of the mayonnaise, grated carrots and corn.

Add chicken and avocado with crab, and season with salt and pepper. Serve cold but not chilled.

Mezze Maniche Rigate 164

LU 22mm

SP 1,1mm

ø 16mm

12 min
250g 500g
3kg 5kg

FACTORY OUTLET

Ricetta successiva

Celentani Valdigrano meet the Mediterranean

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