Recipe by Sanjeev Kapoor
Ingredients
• Cherry tomatoes,halved 10-12
• Penne 1 1/2 cups
• Salt to taste
• Broccoli,separated into florets 1/4 medium
• Sugar 1/2 teaspoon
• Black peppercorns 10-12
• Basil leaves 15-20
• Olive oil 2 tablespoons
• Cottage cheese (paneer),cut into 2 inch long strips 150 grams
• Vinegar 1 tablespoon
• Castor sugar (caster sugar) 1 teaspoon
• Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons
Method
Cook the pasta in five to six cups of salted boiling water till al dente (cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately.
Chef's Tip
You can also use large tomatoes cut into quarters in place of cherry tomatoes.
• Cherry tomatoes,halved 10-12
• Penne 1 1/2 cups
• Salt to taste
• Broccoli,separated into florets 1/4 medium
• Sugar 1/2 teaspoon
• Black peppercorns 10-12
• Basil leaves 15-20
• Olive oil 2 tablespoons
• Cottage cheese (paneer),cut into 2 inch long strips 150 grams
• Vinegar 1 tablespoon
• Castor sugar (caster sugar) 1 teaspoon
• Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons
Method
Cook the pasta in five to six cups of salted boiling water till al dente (cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately.
Chef's Tip
You can also use large tomatoes cut into quarters in place of cherry tomatoes.
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