This recipe Nudelsalat Caprese is a recipe for a Caprese salad with saturating noodle dish. Caprese Salad is an absolute classic in Italian cuisine and should be composed of the three colors of the Italian national flag red-white-green. In the process alternately red sun-ripened tomatoes, draped with white mozzarella cheese and green basil leaves decoratively on plates and only sprinkled with some salt, possibly some freshly ground pepper and drizzled with high-quality olive oil as classic caprese salad.
Here, with my pasta salad in the style of a caprese salad compiled, however, the noodles are spilled with a salad sauce, so that the pasta has a fine salad flavor.
Ingredients: for 2 people
150 g of compact pasta
(Fork spaghetti, croissants or
Short macaroni etc.)
250 g of cocktail tomatoes
125 g mini mozzarella balls or
Mozzarella cut into small cubes
Approximately 25 fresh basil leaves
Freshly ground black pepper
For the salad dressing:
3 tablespoons of red wine
Some sugar to taste
2 tablespoons of mild olive oil
For the preparation of this noodle salad Caprese recipe, the prepared pastry should be boiled first in well-salted boiling water (1 tbsp salt to 1 liter of water) to still slightly bite-proof noodles.
During this time prepare the salad dressing:
From vinegar, salt, some sugar to taste, freshly ground black pepper and first only 1 tbsp of olive oil a salad dressing.
Drain the finished cooked noodles with a strainer, drain, then immediately add the warm noodles to a salad bowl.
Sprinkle the still warm noodles with the salad dressing, and then cool the noodle salad in the kitchen.
For the completion of the pasta salad Caprese:
Wash half of the washed cocktail tomatoes.
Remove mini mozzarella from the lake or cut larger mozzarella into cubes.
Wash washed, spotted basil leaflets in coarse strips.
Drink tomatoes and about half of the basil leaves and mozzarella loosely under the noodle salad.
Taste the noodle salad and if necessary, taste it with a little salt and vinegar.
Add the remaining basil and mozzarella to the pasta salad and add the second tbsp olive oil just before serving.
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Beef salad in glass – With this recipe beef salad in the glass, the meat salad is made in classic way from small cubed cold beef, soup vegetables, hard-boiled egg cubes and plenty of fresh parsley together with a vinegar mustard salad marinade. Good chilled, this gives a refreshing, saturating beef salad, to which you can offer as a supplement some bread or baguette.
But also with fried potatoes, this beef salad tastes very delicious. If the well-chilled beef salad is divided equally into portions, it can also be taken to a picnic, gardening, Sunday brunch or to work.
Ingredients for 4 persons
500 – 700 g beef for cooking
(From saddle-fish, Tafelspitz or Hochrippe etc.)
1 Bunch of soup vegetables plus
2 – 3 carrots extra and
A slice of celery about 1.5 cm thick
A few black peppercorns
For beef salad:
Approximately 300 g of cooked cold beef from above
2 – 3 boiled carrots and celery slices
1 – 2 red onions
2 cloves of garlic
2 hard boiled eggs
3 – 4 tbsp finely chopped parsley
For the salad dressing:
1 teaspoon mustard medium sharp
2 – 3 tablespoons vinegar
3 tablespoons vegetable oil
Some sugar to taste
Black pepper to taste
For the preparation of this beef salad in the glass, it is best to freshen the beef either the evening before or at least a few hours before the meat salad is finished in lightly salted boiling water, together with the cleaned bunch of soup vegetables and, depending on the size, 2-3 fresh Carrots and a cut thick slice of a celeriac.
However, the additional 2 – 3 carrots and the celeriac slice should be removed from the pot after 30 minutes and set aside for the final preparation of the beef salad.
The beef with soup vegetables depending on the meat quality in about 2 hours soft boil.
Then remove the meat from the broth, allow to cool, then cool in the refrigerator for 1 – 2 hours.
If possible, use the remaining meat, broth and soup vegetables for another occasion as a strong soup base for a soup or stew.
Cook 2 eggs to boiled eggs and keep them cool in the fridge.
For the final preparation of beef salad in glass:
From the cold beef cut about 300 g.
Cut these slices into slices approximately 1 cm thick, then cut into strips and small cubes and immediately place in a salad bowl.
Slice the celery slices into small cubes.
Cut the carrots into small cubes and add to the beef in the bowl.
1 – 2 red onions into small cubes.
Press the garlic through the press and place both in the bowl over the beef salad.
In a cup of vinegar, salt, some sugar, mustard and oil, add a salad dressing and pour over the beef salad.
Mix the salad gently with 2 spoons.
Finally, the hard-boiled eggs are cut into small cubes for salad and also loosely.
In this way prepare the beef salad with foil covered for 1 – 2 hours or even overnight cool.
The cool salad costs and if necessary again after season.
Plenty of freshly chopped fresh parsley spread over the lettuce, loosely submerged and either served in glasses or served in salad bowls or on plates covered with green salad.
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