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Pasta salad (1)


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For 4 people: 250 g short pasta – 1 medium – 1 red pepper yellow pepper 2 medium carrots 2 medium Zucchini – – – a stalk of celery – fennel – fresh basil – coriander – 2 cloves garlic – olive oil – Salt – chilli pepper


Clean the peppers and remove the seeds and white filaments – possibly to avoid digestive problems you can also Peel. Peel the carrots and trim the courgettes. Cut the peppers into dice, julienne carrots and zucchini and fennel and celery into small pieces (the amount of the latter two ingredients depends on personal taste). Gather all the vegetables in a bowl and leave to marinate for at least 30 minutes with the crushed garlic, some basil leaves, the tip of a teaspoon of coriander powder, a pinch of cayenne pepper, salt and olive oil. Aside from have prepared the dough: drain and let cool briefly. Then pour on vegetables, stir well and cook for another half hour, but if you have the patience to wait for at least an hour or two you will get a much more flavorful salad!

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Preparate in una scodella l'olio con l'aglio a spicchi e lasciatelo in posa per un paio d'ore. Togliete l'aglio e aggiungete le verdure, aggiungendo e/o sostituendo agli ingredienti proposti anche pomodorini e olive denocciolate.

- Federica -

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