|
|
 |
|
 Return to Recipes Corner |
 |
 Printer Friendly Page |
|
|
| Recipe created by: Chris Gluck |
|
Although located in France, the Mediterranean village of Nice boasts a
unique cuisine many consider more influenced by Italy than France.
Here's a delicious pasta version of its famous Salade Ni?oise.
|
| 1 pound conchiglie or other shell-shaped pasta of your choice |
|
| 2 cups tomatoes, diced |
| 3/4 cup green onions, chopped |
| 1/4 cup capers (not rinsed) |
| 1 (6.5 oz.) jar artichoke hearts packed in oil, drained (reserve oil) |
| 1 (2 oz.) tin anchovy fillets packed in oil, chopped |
| 1/4 cup red wine vinegar |
| 2 (15 oz.) cans cannellini (or kidney) beans, drained and rinsed |
| 1/2 cup Kalamata olives, pitted and cut into quarters |
| 8 hard-boiled eggs, sliced (discard yolks from 6-see Tips below) |
| 2 (6 oz.) cans good quality white tuna packed in water, drained and flaked into small chunk |
|
|
|
| 1. |
Prepare ingredients as specified.
|
|
| 2. |
Mix tomatoes, green onions, capers, oil from artichoke hearts,
anchovies (including packing oil) and vinegar. Salt and pepper
to taste if desired.
|
|
|
|
|
| 1. |
Cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and place in a large serving bowl.
|
|
| 2. |
To pasta, add (in order) beans, olives, artichoke hearts, tomato mixture,
parsley, eggs and tuna, tossing gently after each addition. Serve at
room temperature
|
|
|
| Pinot Gris |
Light-bodied tangy whites like Pinot Gris or Muscadet de S?vre et Maine
Sur Lie.
|
|
|
|
(per serving) |
| 8 oz. |
| 459 |
| 19.0% |
| 9.7 g |
| 2.4 g |
| 86 g |
| 783 mg |
| 64 g |
| 7.6 g |
| 28 g |
| |
|
|
Six egg yolks were discarded in order to comply with our "under 20% of
calories from fat" criteria. If this is not a concern, you can use all
eight yolks; however, total calories will increase to about 500 and the
percentage of calories from fat will increase to approximately 24%.
|
|
|
|
| Return to Recipes Corner |
|
|
