Fini Aceto Balsamico
italiano
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Penne pasta salad and Fini Private Reserve – Limited Edition 4 leaves quality Balsamic Vinegar of Modena

The use of first cold-pressed Fini Extra Virgin Olive Oil and Fini Private Reserve – Limited Edition 4 leaves quality Balsamic Vinegar of Modena transform a simple pasta dish into a tasty, aromatic salad.

Ingredients:
300 g penne pasta
75 g green olives
10g chopped red chili pepper (precise amount important)
50g preserved button mushrooms
60g baby artichokes preserved in oil
1 - 75 g slice of cooked ham
6 tablespoons of Fini Extra Virgin Olive Oil
2 tablespoons of Fini Private Reserve–Limited Edition 4 leaves quality Balsamic Vinegar of Modena
1 tablespoon of mayonnaise
Salt and freshly ground white pepper to taste

Cook the penne in plenty of boiling salted water until “al dente” (firm to the bite). Remove from heat and run them under cold running water, drain well and pour into salad bowl. In the meantime, slice the olives (keep half for use later as a garnish), mushrooms, artichokes (keep half for use later as garnish) and cut the ham into strips. Add these ingredients to the pasta in the salad bowl. In another small bowl, mix Fini Extra Virgin Olive Oil and Fini Private Reserve – Limited Edition 4 leaves quality Balsamic Vinegar of Modena, the mayonnaise, salt and pepper, then pour this dressing into the salad bowl too. Gently mix the ingredients and then garnish with the remaining sliced olives and artichoke hearts (previously teased open).

enjoy your meal!


Fornitore Ufficiale della Naziona di Calcio