Pasta Salad with Ham and Sheep Cheese
6 servings
25 minutes
Recipe from the famous American chef Emeril Lagace
Calories469.7kcal
Proteins10.8grams
Fats23.1grams
Carbohydrates57.7grams
Sea salt
to taste
Ground black pepper
to taste
Ham
50
g
Shallot
1
head
Wine vinegar
0.3
glass
Olive oil
0.5
glass
Dijon mustard
1
tsp
Tomatoes
1
pc
Green olives
0.3
glass
Capers
2
tsp
Parsley
17
g
1
In a large pot of boiling salted water, cook the pasta al dente. Cut the ham into thin strips. In a small skillet, cook the ham until crispy.
- Sea salt: to taste
- Elbow macaroni (gomiti): 450 g
- Ham: 50 g
2
In a large bowl, mix chopped shallots, vinegar, and mustard; slowly pour in the oil. Add diced tomato, crumbled cheese, ham, olives (finely chopped, pitted), and capers.
- Shallot: 1 head
- Wine vinegar: 0.3 glass
- Dijon mustard: 1 teaspoon
- Olive oil: 0.5 glass
- Tomatoes: 1 piece
- Sheep's milk cheese: 50 g
- Ham: 50 g
- Green olives: 0.3 glass
- Capers: 2 teaspoons
3
Drain the pasta; add to the bowl with the other ingredients and mix. Add chopped parsley, then salt and pepper. Cool to room temperature and serve.
- Elbow macaroni (gomiti): 450 g
- Parsley: 17 g
- Sea salt: to taste
- Ground black pepper: to taste
