Traditional recipes

Penne salad with bresaola and black olives recipe

Penne salad with bresaola and black olives recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

Fresh basil, rocket, peppers, olives and tomatoes give a summery, Mediterranean flavour to this prepare-ahead salad. It makes a nutritious main course because it's high in starchy carbohydrates with just enough protein from the bresaola, which is Italian cured beef. To complete the theme, serve it with olive ciabatta.

1 person made this

IngredientsServes: 4

  • 340 g (12 oz) penne or other pasta shapes
  • 1 red pepper, halved lengthways and seeded
  • 100 g (3½ oz) sliced bresaola, cut into thin strips
  • 1 can stoned black olives in brine, about 185 g, drained, rinsed and sliced
  • 4 sun-dried tomatoes in oil, patted dry and sliced
  • 200 g (7 oz) yellow or red cherry tomatoes, cut in half
  • 40 g (1½ oz) rocket or young spinach leaves
  • 20 g (¾ oz) fresh basil leaves, shredded
  • Balsamic dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. Drop the pasta into a large saucepan of boiling water. When the water returns to the boil, cook for 10–12 minutes, or according to the packet instructions, until al dente. Drain well and place in a large bowl.
  2. Whisk together the oil and vinegar for the dressing, season with salt and pepper to taste and pour over the pasta. Toss well to mix, then cover and set aside.
  3. Preheat the grill to high. Put the pepper halves, cut sides down, on the grill rack and grill for 5–6 minutes or until the skin is blistered and blackened all over. Place the peppers in a polythene bag and leave until they are cool enough to handle. Using your fingers and the tip of a knife, remove the skins. Cut the flesh into thin strips.
  4. Add the pepper strips, bresaola, olives and sun-dried tomatoes to the pasta and mix gently together. Add the tomatoes, rocket or spinach and basil to the pasta mixture and toss the ingredients together gently with your hands, taking care not to break up the tomatoes. Taste for seasoning, and add salt and pepper if needed. Serve at room temperature.

Some more ideas

The salad can be prepared up to 8 hours ahead and chilled. Remove it from the fridge 15 minutes before serving to allow it to come to room temperature, and add the tomatoes, rocket and basil at the last minute. * Instead of bresaola, you can use Parma ham. * For a German-style potato and frankfurter salad, cook 400 g (14 oz) scrubbed new potatoes in boiling water, then drain and cool. Heat 2 frankfurters in simmering water for 3 minutes; drain and slice. Make the dressing with 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar and 1 tsp German mustard. Cut the potatoes in half and toss with the dressing and frankfurters. Cover and chill until about 15 minutes before serving, then add 100 g (3 1/2 oz) young spinach leaves and toss gently.

Plus points

Being a starchy carbohydrate, pasta is an excellent energy-giving and satisfying food for all the family. The energy is slowly released as the pasta is digested, so helping to prevent between-meal hunger pangs. * Tomatoes and red peppers are both excellent sources of beta-carotene (the plant form of vitamin A) and vitamin C . * Cutting, chopping or slicing tomatoes just before serving preserves as much of their vitamin C content as possible.

Each serving provides

A, B1, B6, C, E, niacin * copper, iron, magnesium * B2, folate, calcium, selenium, zinc

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Penne salad with bresaola and black olives recipe - Recipes

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.


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Mama Zuquinis Bresaola E Rucola Salad

Pear and Goat's Cheese Salad With Golden Syrup Dressing

Pear and Goat's Cheese Salad With Golden Syrup Dressing

Arugula Salad (Insalata di Rucola)

Arugula Salad (Insalata di Rucola)

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Harissa squash salad (page 20)

From 5 Ingredients: Quick & Easy Food 5 Ingredients by Jamie Oliver

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  • Categories: Quick / easy Salads Main course Vegetarian
  • Ingredients: butternut squash rose harissa avocados mixed salad leaves mozzarella cheese


Recipe Summary

  • 1 (12 ounce) package tri-color rotini pasta
  • 1 pound cooked shrimp, chilled
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • ½ red onion, thinly sliced
  • 2 cups broccoli florets
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 2 teaspoons Italian seasoning (such as Mrs. Dash®)
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese, or to taste

Bring a large pot of lightly salted water to a boil cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.

Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.


Jamie Oliver’s Kick-Arse Penne Arrabiata

Jamie Oliver has opened another Italian restaurant and in celebration has shared the best recipe for penne arrabiata. You don’t need many ingredients, it’s super simple to make and really packs a spicy kick. We are thinking Sunday night pasta supper.
By Pepper Passport

Sure his 15 minute meals take most of us longer than is promised, but when it comes to cooking Italian, Jamie Oliver really has things down pat.

And with good reason – he learnt the art of the cuisine from his lifelong mentor and one of the Italy’s greatest exports* Gennaro Contaldo, who along with Antonio Carluccio and Mario Batali is regarded by many as a ‘God Father’ of Italian food.

You see Jamie was Gennaro’s protégé back in the 1990s, and now the two are partners in their hugely popular restaurant empire, Jamie’s Italian, which as of this week, opened it’s fifth and largest Australian outlet in Brisbane. And while you might be put off by the idea of going to eat at a chain, this is one that excels, for great detail is given both to the sourcing and execution. Which together, is a recipe for a solid restaurant.

This recipe, however, is for Jamie Oliver’s Penne Arrabita – it’s super simple to make (but not in 15 minutes) and really packs a kick. It’s all elevated more so by the pangrattato which lends a super gorgeously golden and crunchy note.

Following Tragedy and the Pandemic – Tribeca’s Kitchen Returns

Jamie’s Italian is now open in Brisbane, Australia. You’ll find it in the historic Rowes Arcade, 237 Edward Street Brisbane City. Call 07 3144 3000 to make a reservation, or do so online.


Salade de l’ambassadeur

This salad is quick to prepare and makes an elegant start to a meal. As it’s name suggests, it is the creation of a French ambassador. He served it at a dinner party recently — and when I tasted it, I had to have the recipe, which he diplomatically agreed to share.

The salad combines fresh figs, pears, mushrooms and pine nuts on a bed of tender leaves, topped by thin slices of bresaola and drizzled with balsamic vinaigrette.

The ambassador used oak leaf salad, while I used a variety known in French as rougette — tender green leaves tinged with red at the tips — and mixed it with baby spinach. Boston lettuce or a mixture of leaves like mesclun would also work well. (If you’d like to check out different kinds of salad greens, click here to see the Epicurious visual guide.)

As for the bresaola, it is Italy’s take on dried beef and is generally more tender, in my experience, than the Swiss variety (viande des Grisons). If you can’t find bresaola, not to worry — prosciutto or any other dry-cured ham would make a fine substitute.

Full disclosure: I did take a little liberty by adding garlic to the vinaigrette. There was none in the ambassador’s version. As they say, à chacun son goût (it’s up to you).

2 large handfuls tender leaves
2 fresh figs
1 fresh pear
2 fresh mushrooms
1 tsp. fresh lemon juice
1 tbsp. pine nuts
2 tsp. balsamic vinegar
2 tbsp. olive oil
1/4 tsp. salt
freshly ground black pepper
1 clove garlic (optional)
6-7 thin slices bresaola

Wash the tender leaves and spin dry. Arrange them in a mound in a broad shallow salad bowl or on a large plate.

Rinse the figs, slice off the stems, and slice each fig vertically into six sections. Scatter over the leaves.

Chop the pear vertically into quarters, remove the core, and slice each quarter horizontally into small pieces. Scatter over the leaves.

Rinse the mushrooms and cut off the bottoms. Slice the mushrooms, place in a small dish, add the lemon juice and stir (to prevent discoloration). Scatter the mushrooms over the leaves.

Scatter the pine nuts over the salad.

In a small bowl, combine the balsamic vinegar, olive oil and salt. Stir well to emulsify. Grind in some black pepper and stir again. If using the garlic, peel the clove, slice in half and add the halves to the sauce. Allow the garlic to sit in the dressing for five minutes. Remove and discard.

Place the bresaola slices over the salad. If you have an extra slice, you can shape it into a rosette, as shown in the photo, and decorate the salad with bits of fig and pear.


Tessa Kiros: The recipe collection

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Antipasto – A Primer on the Italian Starters Course

The word ‘antipasto’ (plural, ‘antipasti’) comes from anti- (before) and pasto (meal) and has absolutely nothing to do with pasta. An antipasto is the Italian equivalent of the starters course, but it also defines each individual appetizer (or hors d’oeuvre) that this course is made of. For instance, an Italian would say: “We started the meal with an antipasto [course]”, as well as: “They served us three types of antipasti [dishes]”.

It is common for any formal meals, home cooked as well as in restaurants, to begin with antipasto and then continue with first course (pasta or rice), second course (meat or fish), cheese, dessert, fruit, coffee, and digestive liquor. Everyday meals, instead, generally only include first course, second course, and optional coffee. Occasionally, however, an informal antipasto can be a nice addition to every meal.

Antipasti are often served in small portions meant for sharing some restaurants even offer a buffet of antipasti, allowing the diners to mix and match their favorite items. More informal establishments, such as pizzerie and trattorie, are instead more likely to feature only a limited number of individual antipasti platters.

Legend for the feature image.

The most common antipasti are cold dishes, but there are a few regional specialties that are served warm or hot, all of which are almost completely unknown in North America. Some warm appetizers are:


Customize your antipasto platter to suit your tastebuds

Here are some other delicious combinations for your platter:

Option 1: Gorgonzola (or any bleu cheese), sharp aged cheddar, candied walnuts or pecans, dried apricots and cranberries, wheat crackers, hard salami and prosciutto. Wine pairing: Cabernet Sauvignon.

Option 2: Brie cheese, gruyere, fig jam (or figs), sliced apples or pears, chorizo, serrano ham, rosemary crackers, almonds. Wine pairing: Chardonnay

Follow the five simple steps above to create the perfect antipasto platter. It is a simple dish that is very easy to assemble, IF you follow my guidelines. It is a guaranteed hit at any party (trust me). Or, if you want a fruit and cheese platter, click here to see my five simple steps to creating the perfect cheese and fruit platter.