Recipe for Grattini Pasta Salad with Fresh Vegetables and Radici of Tuscany
Chianti Baby Chickpeas
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Ingredients:
½ bag (125g) La Romagna grattini pasta
½ jar Radici of Tuscany Chianti Baby Chickpeas
1 cup organic cherry tomatoes, halved or quartered
½ jar La Bella Angiolina Taggiasca Olives
1 tsp. La Bella Angiolina Ligurian Herb Salt
½ cup fresh greens such as watercress, arugula, or mixed herbs
1 Tbsp. fresh mint
2 Tbsp. Acetorium tomato vinegar
¼ cup organic extra virgin olive oil such as Colli Etruschi, Trampetti or Mannucci-Droandi
Extra virgin olive oil
½ jar Radici of Tuscany Chianti Baby Chickpeas
1 cup organic cherry tomatoes, halved or quartered
½ jar La Bella Angiolina Taggiasca Olives
1 tsp. La Bella Angiolina Ligurian Herb Salt
½ cup fresh greens such as watercress, arugula, or mixed herbs
1 Tbsp. fresh mint
2 Tbsp. Acetorium tomato vinegar
¼ cup organic extra virgin olive oil such as Colli Etruschi, Trampetti or Mannucci-Droandi
Extra virgin olive oil
Directions:
Cook grattini pasta in abundant salted water until just al dente. Drain and rinse with cool water in a colander. Set aside.
In a large bowl, mix together well the olive oil, vinegar, and herb salt. Add chickpeas, tomatoes, and olives. Stir in the pasta until it is well-coated with the vinegar mixture and well-blended with the olives, tomatoes, and chickpeas. Taste for salt and oil and/or vinegar.
Stir in the fresh greens and mint.
Chill for a few hours or overnight in the refrigerator and serve.
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