Capotouille
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.