Mediterranean potato salad
13 recipes
Trivellines with tapenade with crumbs of feta, mint and almonds
ingredients
servings
4
Spelled pasta
380 oz
Feta cheese
100 oz
Fresh mint
10 leafs
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
2 spoons
Almonds
8 unit
Garlic
1 wedge
Black olives
120 oz
Anchovies
4 fillets
Capers
1 spoon
first courses from Italy
Trivellines with tapenade with crumbs of feta, mint and almonds
Trivellines with tapenade with crumbs of feta, mint and almonds
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A perfect dish for those who want to be light, but at the same time enjoy a break full of good and healthy energy.
preparation
step 1
Prepare the tapenade: drizzle the olives and finely chop them together with the capers, the anchovies and some mint leaves.
step 2
Add the oil and pepper and mix well (if you want even finer cream, you can help with a mixer). Transfer the tapenade into a pan.
step 3
Throw the pasta in plenty of salty boiling water. Meanwhile, crumble the feta and mix it with small mint and melissa leaves in pieces.
step 4
Drain the dough to the tooth (store a baking tray). Add it to the condiment along with the cooking water, and cook for a couple of minutes at low flame.
step 5
Serve the pasta with mint feta and decorate with a pair of thinly cut almonds. Ultimate with a pinch of pepper and a pinch of oil.
