Description
Absolute improvisation. Many ingredients are replaceable. Experiment, try, take risks, be amazed and amaze others...
Ingredients
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Noodles
50 g
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Water
-
Salt
-
Vegetable oil
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Mushrooms
-
Olives
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Green peas
8 tsp
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Cherry tomatoes
8 piece
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Lettuce
-
The Apium graveolens Dulce
1 piece
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The processed cheese
1 pack
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Pine nuts
1 Tbsp
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Raspberry
4 piece
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Mayonnaise
4 Tbsp
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Cream
6 Tbsp
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Greens
Cooking
What you need for the salad, although not in the photo are pine nuts, raspberries and cream.
Boil pasta in large quantity of salted water with the addition of vegetable oil. Then lightly fry the boiled pasta in a large amount of vegetable oil (I had corn). Don't overdo it - the noodles should remain quite mild and only partly dried.
Drain noodles in a colander. To promacot tissues, removing excess fat.
To prepare salad dressing: mix mayonnaise (I had a sauce-blue cheese dressing), cream and chopped herbs (leave a few leaves to decorate the salad).
Alternatively, try filling mix the mayonnaise with cream and grainy mustard in equal proportions.
Put ingredients in layers in verrine (glasses): 1. Pasta (if long and slightly broken).
2. Finely chopped mushrooms (can be replaced with marinated mushrooms, capers, chicken meat, sea cocktail).
3. Sliced in half olives, or olives.
4. Green peas.
5. Sliced in half cherry tomatoes.
6. Lettuce (I had arugula).
7. Finely chopped celery.
8. Salad dressing.
9. From top to grate frozen cheese.
10. You can also sprinkle with pine nuts.
Decorate verrini leaves of greens and raspberries.
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