Tselani
Serves 6
2 medium carrots, peeled and cut into brunoise*
2 medium zucchini, cut into brunoise
2 medium red peppers, cut into brunoise
1 clove garlic, minced
5 ounces fresh mozzarella, cut into brunoise
16 basil leaves, chopped
2 cups dried fusili pasta
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/4 teaspoons salt
Bring a large pot of salted water to a boil and cook the fusili until al dente, about 8 minutes. Drain and put in a large bowl. Add the remaining ingredients and mix well. Refrigerate until cold and serve with your favorite main course.
* Cooks note: Brunoise is a cutting method to create small squares. Start by cutting your vegetables into 3-inch lengths. Slice your pieces lengthwise into slices that are about 1/4 inch thick. Now cut your slices lengthwise to create long strips. Turn the strips 90 degrees and slice the strips into squares. It’s important to cut the vegetables as evenly as possible.
2 medium carrots, peeled and cut into brunoise*
2 medium zucchini, cut into brunoise
2 medium red peppers, cut into brunoise
1 clove garlic, minced
5 ounces fresh mozzarella, cut into brunoise
16 basil leaves, chopped
2 cups dried fusili pasta
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/4 teaspoons salt
Bring a large pot of salted water to a boil and cook the fusili until al dente, about 8 minutes. Drain and put in a large bowl. Add the remaining ingredients and mix well. Refrigerate until cold and serve with your favorite main course.
* Cooks note: Brunoise is a cutting method to create small squares. Start by cutting your vegetables into 3-inch lengths. Slice your pieces lengthwise into slices that are about 1/4 inch thick. Now cut your slices lengthwise to create long strips. Turn the strips 90 degrees and slice the strips into squares. It’s important to cut the vegetables as evenly as possible.
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