You are here

Pasta Hors D'Oeuvre

Western.Chefs's picture
  Pasta shells 6 Ounce
  Garlic sausage 4 Ounce, cut into strips
  Cooked tongue 4 Ounce, cut into strips
  Green apples 8 Ounce, cored and finely diced (Crisp Ones)
  Egg yolk 1
  Sugar 1 Pinch
  Dry mustard 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper 1
  Corn oil 7 1⁄2 Fluid Ounce
  Vinegar 1 1⁄2 Tablespoon
  Top of milk 1 Tablespoon
  Onion 2 Ounce, peeled, finely chopped
  Tomato paste 2 Teaspoon
  Chopped fresh parsley 2 Tablespoon (For Garnish)

Cook the pasta shells in boiling salted water until tender. Drain and rinse under cold running water. Add the garlic sausage, tongue and apples to the pasta shells and toss together.
Put the egg yolk, sugar, mustard and salt and pepper to taste in a bowl and mix well. Gradually add the oil in drops, whisking well. When half the oil is incorporated, the remainder may be added in a thin stream. If the mayonnaise becomes too thick to work, add a little of the vinegar. Mix in the top of the milk, onion, tomato paste and remaining vinegar.
Fork the mayonnaise through the pasta mixture. Serve on individual plates garnished with chopped parsley.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (21 votes)
Pasta Hors D'Oeuvre Recipe