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Oreccriette Con Punte Di Aspargi E Gambe




Source of Recipe


Chef Augustino Gabriele, Vincenzo's


List of Ingredients




8 oz. Dry Orecchiette pasta

1/4 lb. 26-30 ct. fresh peeled shrimp

24 pc. Asparagus tips cooked al dente

1 T Sliced black olives

1 T Sliced green olives

1/2 Diced red pepper

1/2 Diced green pepper

2 T Freshly grated Romano cheese

Vinaigrette Ingredients

1 Egg yolk

4 oz. Virgin olive oil

2 oz. Balsamic Vinaiger

1/2+ Garlic chopped

1/2+ Fresh Basil chopped

Salt & Pepper to taste

Recipe



Make the Viniagrette first. Take the egg yolk and beat slowly. Add the olive oil, then vinaigar. Add garlic, basil and salt & pepper.

Cook the pasta in salted water with a touch of oil. When pasta is finished, strain and cool with cold water. Add the remainder of ingredients, except for the Romano cheese, to the pasta. Mix, then add vinaigrette. Chill together for one hour before serving. Garnish with freshly grated Romano cheese on top.

serves 4.