Capotouille
by
132 recipes
Cold shells with grilled vegetables and smoked scamorza.
ingredients
servings
4
Conchiglie rigate, pasta
300 oz
Grilled peppers, in oil
100 oz
Aubergine
100 oz
Courgette
100 oz
Pitted black olives
30 oz
Smoked scamorza cheese
4 unit
Extra virgin olive oil
4 spoons
Chives
a bit
Natural sea salt
1 pinch
first courses from Italy
Cold shells with grilled vegetables and smoked scamorza.
Cold shells with grilled vegetables and smoked scamorza.
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Versatile plate for a first ever different
preparation
step 1
I use ready-made vegetables in a jar but you can prepare the grilled vegetables first. Drain the grilled vegetables (peppers, aubergines and courgettes) from the preserving oil, cut them into small pieces and put them in a salad bowl.
step 2
Cook the pasta for the time indicated on the package, drain it al dente and cool it under running water. Add the pasta to the vegetables, add olives, the chopped basil leaves (or the chopped chives) and the small scamorza cut into thin slices.
step 3
Season with a little oil, salt and mix thoroughly. Before serving, let the dough rest a few minutes.
step 4
To vary the flavor of this dish, you can replace the peppers with radicchio cut into strips, adding it to the other ingredients indicated in the recipe for the dressing.
