Karlos Arguiñano’s pasta and ham salad recipe that takes the star dish of summer to a whole new level

Karlos Arguiñano’s pasta and ham salad recipe that takes the star dish of summer to a whole new level

Pasta salads with gazpacho are the star dish of the Spanish summer. Fresh, helpful and hearty. But that doesn’t mean they can’t be written. Actually, this pasta and ham salad is a family recipe from Karlos Arguiñano. published in your book With family with Karlos Arguiñanospecialists directly to the palate they have their own version. Again the recipe accepts customization to the tastes of each homeadding or subtracting ingredients, diversifying with sauces or dressings and of course choosing the format of our favorite Italian pasta.


Contents

for 4 people
  • Dry short pasta (preferably colored)
    300 g
  • extra virgin olive oil
    fifty ml
  • Egg
    one
  • York ham
    one hundred g
  • Carrot
    two
  • grain corn
    one hundred g
  • olives
    12
  • Salt (one tablespoon)
  • Chorizo ​​pepper (two tablespoons)
  • Vinegar (one splash)
  • fresh parsley (for garnish)
  • fresh rosemary (one sprig)

How to make pasta and ham salad: family recipe from Karlos Arguiñano

Difficulty: Easy
  • total time
    twenty m
  • detailing
    10 m
  • Cook
    10 m

First, peel and grate the carrots. Next, cut the olives in half or quarters and chop the cooked ham. We also strain the boiled corn. we put heat two liters of water in a large saucepan. Add a tablespoon of salt and a sprig of rosemary, and when it starts to boil, add the pasta.

Karlos Arguiñano’s pasta and ham salad recipe that takes the star dish of summer to a whole new level

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We let the pasta cook according to the manufacturer’s directions (usually 8 or 10 minutes), making sure it’s not overdone, yes. We take out the rosemary sprig, cool the pasta under the tap and transfer to a large bowl.


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To do choricero mayonnaise sauceCook the peppers for 10 minutes and remove the flesh (or use the ones they sell in pre-made jars). We make mayonnaise with a pinch of vinegar, a pinch of salt and eggs, put it in the blender glass, add the oil. After crushing, add the flesh of the pepper and mix well.


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Finally, we put all the ingredients in the bowl, add the pasta and add the sauce. Mix well to integrate all the flavors and bring to the table, garnished with a sprig of fresh parsley. To accompany this salad, you can prepare other fresh and savory dishes to complement the menu, such as Cordovan salmorejo, tuna tartare or some gorgonzola cheese, pear and bacon sandwiches.


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Photos | directly to the palate

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