- Put the olive oil, lemon juice, white wine vinegar, grated garlic, mustard, salt, pepper and basil in a jar and shake well until emulsified.
- Cook the Fusilli no. 857 to an al dente texture in salted boiling water for 7-9 minutes, drain, and run under cold water to stop the cooking process. Tip the pasta into a large salad bowl with the rocket, prosciutto crudo, melon balls, mini mozzarella balls and finely sliced red onion.
- Add the dressing and mix. Finally, garnish with a good grind of black pepper.
Fusillisalad with prosciutto and melon
N. 857
15 min
10 min
4 people
Easy
INGREDIENTS
Organic Italian Wheat Fusilli no. 857 320 g
Bunch rocket 1
Cantaloupe melon 1
Prosciutto Crudo di Parma PDO 60 g
Tropea red onion 1/2
Mini mozzarella balls 200 g
For the dressing:
Extra virgin olive oil 2.5 tbsp
Lemon juice 1/2 tbsp
White wine vinegar 1/2 tbsp
Dijon mustard 1/2 tbsp
Garlic clove 1
Basil leaves, sliced 5-6
Salt, pepper to taste
PREPARATION
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Recommended pasta for this recipe
Fusilli
N. 857 - Organic Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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