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Warm Pasta Salad with Bleu Cheese

Written By Unknown on lundi 4 mars 2019 | mars 04, 2019

Warm Pasta Salad with Bleu Cheese

Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad
Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad

 

Does it feel like you’re always cooking the same old meals? Here’s a simple
new recipe—this pasta salad actually doesn’t take longer to prepare than the
pasta itself.

4 portions

9 oz (250 g) fresh broccoli
14 oz (400 g) penne pasta
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
3½ oz (100 g) roughly chopped walnuts
¼ cup (50 ml) chopped chives
3½ oz (100 g) arugula
3½ oz (150 g) crumbled bleu cheese
sea salt flakes
freshly ground pepper
1. Divide the broccoli into florets and chop the stems into thin slices.
2. Cook the pasta according to the instructions on the packaging. Add the
broccoli and let cook together for about 5 minutes. Drain the water.
3. Mix the pasta and broccoli with the rest of the ingredients and add salt
and pepper to taste.


Rosemary-Fried Chicken Liver with Bean

Salad

Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad
Warm Pasta Salad with Bleu Cheese and Rosemary-Fried Chicken Liver with Bean Salad

Chicken liver with cream sauce and lingonberries always tastes exceptional.
But the addition of a Mediterranean-inspired bean salad with fried chicken
liver, garlic, and fresh rosemary adds a bit of flair.

4 portions

2 cans large white beans (each 14 oz / 400 g)
3 tbsp olive oil
½ cup (100 ml) chopped fresh parsley
½ lemon, zest and juice
sea salt flakes
freshly ground pepper
7 oz (200 g) cherry tomatoes
½ cup (100 ml) sun-dried tomatoes in oil
3 scallions
1 lb (500 g) chicken liver
butter for frying
3 garlic cloves, chopped
2 tbsp chopped fresh rosemary
3½ oz (100 g) frisée or radicchio lettuce
1. Rinse the beans and let drain. Mix with olive oil, parsley, lemon zest and
juice. Add salt and pepper to taste.
2. Halve the fresh tomatoes, cut the dried tomatoes into smaller pieces, and
cut the scallions into thin strips. Fold the tomatoes and scallions into the
beans just before serving.
3. Trim the liver, and cut into reasonably large pieces. Fry the chicken liver
quickly in butter together with the garlic and rosemary until the insides are
pink. Add salt and pepper to taste.
4. Arrange the lettuce and beans on plates and distribute the fried chicken
liver on top.
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