Italian ramen salad
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
With fresh tomato sauce contrasting beautifully with multi-coloured julienned vegetables, fresh basil and the striking whiteness of the cheese cream, this vibrant Italian pasta salad recipe by Fabrizio Marino makes a fantastic and unusual vegetarian main course. Crescenza - also known as stracchino - is an Italian fresh cheese made from cow’s milk; mozzarella will work equally well in its place if you are unable to find any.
First published in 2015
Ingredients
Metric
Imperial
Raw tomato sauce
- 500g of tomatoes, ripe and red
- 2 small onions, julienned
- 20g of extra virgin olive oil
- 5g of salt
Fresh tagliatelle
- 92g of 00 flour
- 80g of chestnut flour, or buckwheat
- 8g of salt
- 50g of extra virgin olive oil
- 300ml of boiling water
Cheese cream
- 200g of stracchino
- 60g of whole milk
- 10g of extra virgin olive oil
- salt
Dressed vegetables
- 1 bunch of chives, chopped
- 2 carrots, julienned
- 1/2 cucumber, julienned
- 2 courgettes, julienned
- 20g of ginger, julienned
- 30g of black olives, chopped
- 5 basil leaves
- 2 sun-dried tomatoes, chopped
- 1 pinch of lemon zest
- extra virgin olive oil, as needed
- salt
To plate
- lemon juice, to taste
- 4 basil leaves
- 5 black olives, halved
- 20 capers
SAVE RECIPE
Equipment
- Pasta machine
- Blender
Method
1
Begin by preparing the tomato sauce. Wash the tomatoes and slice them in half horizontally, squeezing out any seeds and excess water. Blitz the tomatoes, onions, salt and oil in a blender until smooth, then pass through a sieve to remove any skin
- 500g of tomatoes, ripe and red
- 2 small onions, julienned
- 20g of extra virgin olive oil
- 5g of salt
2
Hang the sauce in a piece of muslin to drain, leaving the sauce to drip into a bowl or dish for at least 1 hour until a thick tomato purée is left
3
Meanwhile, prepare the tagliatelle. Mix both flours with the salt and oil in a bowl, then gradually add the boiling water and combine to form a dough
- 92g of 00 flour
- 80g of chestnut flour, or buckwheat
- 8g of salt
- 50g of extra virgin olive oil
- 300ml of boiling water
4
Knead the dough vigorously for at least 10 minutes until it is at room temperature, then divide it into six even pieces. Roll out each of these pieces into 3mm thick sheets and cut them into tagliatelle approximately 4mm wide. Leave to one side until required
5
To make the cheese cream, finely blend all of the ingredients until smooth and creamy. Pass through a fine sieve, season to taste and set aside until ready to serve
- 200g of stracchino
- 60g of whole milk
- 10g of extra virgin olive oil
- salt
6
For the dressed vegetables, combine the oil, lemon zest, herbs and tomatoes together to form a seasoning. Mix the julienned vegetables together in a bowl along with the dressing and leave to soften
- extra virgin olive oil, as needed
- 1 pinch of lemon zest
- 5 basil leaves
- 1 bunch of chives, chopped
- 2 sun-dried tomatoes, chopped
- 2 carrots, julienned
- 1/2 cucumber, julienned
- 2 courgettes, julienned
- 20g of ginger, julienned
- 30g of black olives, chopped
7
Meanwhile, bring a pan of salted water to the boil and blanch the tagliatelle for 2 minutes. Refresh in cold water and drain, then mix the pasta with the vegetables and season to taste with salt and lemon juice
- salt
- lemon juice, to taste
8
To serve, pour a generous amount of the raw tomato sauce onto a soup plate and top it with a nest of tagliatelle and vegetables. Spoon over a portion of the cheese cream and garnish the dish with chopped olives, capers and a basil leaf
- 4 basil leaves
- 5 black olives, halved
- 20 capers
First published in 2015
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