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Pasta Salad with Prosciutto & Fennel is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 pound bow ties
1 large fennel bulb (about 1 pound) sliced as thinly as possible
1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound chunk Parmesan cheese, or 1/3 cup grated Parmesan
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly. In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again. To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler, or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese. Serves 4.
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