Insalata di pasta con mozzarella di bufala
Pasta salad with Buffalo Mozzarella
This pasta salad is made with buffalo mozzarella as main ingredient of its sauce. This is a recipe of ours that tastes fantastic! To make this tasty pasta salad you will need: good-quality pasta, anchovy fillets, cherry tomatoes, buffalo mozzarella, artichokes and mushrooms in oil (the best are porcino mushrooms that is fungi of Boletus species), basil, chives and extra virgin olive oil. Here it is the recipe!
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- 250 g (8 3/4oz) short pasta
- 4 anchovy fillets in oil
- 250 g (8 3/4oz) cherry tomatoes or other little tomatoes
- 50 g (1 3/4oz) mushrooms in oil
- 90 g (3 1/4oz) artichokes in oil
- 200 g (7 1/4oz) buffalo mozzarella
- Basil leaves
- Little bunch fresh chives, chopped
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes
cooking: 20 minutes
total: 50 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 479 (kCal) 24 % GDA (*) - 2004 (kJ)
Protein: 18.1 (g) 37 % GDA
Total fat: 22.6 (g) 33 % GDA
Total carbohydrate: 54.0 (g) 20 % GDA
Sugars: 5.0 (g) 6 % GDA
The recipe of pasta salad with Buffalo Mozzarella
How to prepare buffalo mozzarella. Cut the buffalo mozzarella into slices some hours before serving, put them in a colander to drain the excess of liquid and chill. Bring to room temperature before serving. Cube and add to the pasta salad.
Prepare the pasta sauce. Wash the basil leaves and pat dry with absorbent kitchen paper. Put them apart.
Pour the olive oil in a large bowl. Cut the anchovies into little pieces and add to the olive oil. Add the chives too.
Cut the artichokes and mushrooms into little pieces and put in the bowl.
Wash the tomatoes, pat dry with absorbent kitchen paper. Halve them and put in the bowl.
Stir very well with delicacy and put apart.
Cook the pasta and combine with the sauce. Cook the pasta in a large kettle of salted water following our instructions or the instructions written on the package. You can make it while you're preparing the sauce or later.
Drain the pasta very well. Transfer it into the bowl. Stir. Cut the basil leaves into pieces by hand but put apart some of them whole if you want to garnish the dish as you can see in the photo. Add the cubed mozzarella, stir with delicacy and eventually season to taste with salt.
Your dish is ready!
Note
- - Choose the kind of short pasta you prefer.
- - Pasta salad with buffalo mozzarella is a delicate dish. Use the right amount of the other ingredients not to cover the fantastic taste of this kind of mozzarella.
- - Use good-quality pasta and ripe but firm tomatoes for the best results.
- - You can prepare this pasta salad some hours in advance and chill up to 30 minutes before serving. But remember to add mozzarella just before serving it.
- - Use dried chives if you have not the fresh ones.
- - Use pepper if liked.
- - Buffalo mozzarella is a kind of mozzarella cheese made from the milk of the domestic water buffalo and not from cow's milk. Read more about buffalo mozzarella
- - Pasta salad with buffalo mozzarella is a typical cold dish, ideal in summer (June - September)
- - Serve this pasta salad in a cold dinner party, in a buffet, in a barbecue party or in your Sunday lunch.
- - What are the most important rules to make a tasty pasta salad? Read more ...
Healthy eating
- - Pasta salad is a dish rich in ingredients and so it is necessary to calculate the right amount of everything we use not to exceed calories, fat and sugars.
- - Daily menu. Note the amount of calories, fat and protein and the combination of its ingredients. It can be only one-plate meal. Protein are included in the pasta dish and you needn't a second course. Complete your meal with fresh seasonal fruit. If you are still hungry eat some raw seasonal vegetables.
We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
Here are the doses per head: 60 g (2 1/4oz) pasta, 1 anchovy fillet, 1 (if big) or 2 (if little) artichokes in oil, 3 to 4 mushrooms in oil, 60 g (2 1/4oz) or more tomatoes, aromatic herbs with no limit and less than one tablespoon olive oil. - - Special occasion menu. Don't worry about fat, calories, sugars ... it happens rarely, doesn't it?
- - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- - If you want to know more about Italian pasta and its nutrition value read this page.
- - We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other salt-free recipes ...
What's the right wine ?
A great dish requires a great wine. You can match a medium-bodied white wine such as Greco di Tufo or Fiano di Avellino (both are wines of Campania - Italy). But you can make another choice: a young red wine.
The author Loretta Sebastiani lives in Italy (IT)
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