Tomato-Corn Salsa Cruda
Source of Recipe
???
Recipe Introduction
This salsa is unique because the corn is not cooked. That's right raw corn. I thought it strange but after I tasted it. I was convineced. This salsa can be tossed with spaghetti, spaghettini, or my favorite raw zucchini that has been very finely julienne to about the thickness of angel hair pasta. If all else fails just get some chips and have at it.
List of Ingredients
3 Large Cloves of Garlic Peeled
1 1/2 tsp Coarse Calt
1/4 cup Extra-Virgin Olive oil
4 medium sized very ripe Tomatoes
3 ears of Sweet Corn, shucked and uncooked
Large handful of fresh Basil Leaves, shredded
Large handful of Italian Flat-Leaf Parsley, finely chopped
Freshly ground Black Pepper to taste
2 tbs Salt
Freshly Grated Parmesan Cheese Recipe
1. In a morgter pound the garlic together with the salt to make a paste. If you have no mortar and pestle, push the garlic through a garlic press and use a spoon to mash together with the salt. Transfer to a bowl large enough to hold the "spagetti".
2. Wash the tomatoes and cut them into 1/2 inch dice. Add tomatoes and their juices to the bowl.
3. Usa a small sharp knife to cut away corn kernels from the cob and add them to the bowl. DO NOT COOK THE CORN!!!
4. Add the basil, parsley, and lots of freshly ground black pepper. Mix well, cover with plastic warp and let stand at room temperature until the pasta is cooked *
*You can make this severl hours before you cook the pasta but please do not refrigerate
|
|
member logon
