Original recipes for pasta and ermine salad. Enjoy the creamy taste of ripening cheese

Enjoy the creaminess of these ermine pasta salad recipes.

All the ingredients go perfectly together!

That’s why the whole family will like it.

What salad do you prepare first?

Pasta salad with ermine

Pasta, raw garlic or onion, tomatoes, basil, olive oil, fresh mozzarella is a perfect flavor combination that won’t let you stop!

What will we need

• 450 g farfalle or penne pasta
• 4 tomatoes (red and yellow)
• 4 slices of prosciutto
• 3 cloves of garlic (chopped)
• 1 cup chopped fresh basil
• 2 tablespoons of olive oil
• pinch of salt
• 140 g of ermine

Method

• Cook the pasta according to package directions until al dente, about 8 to 10 minutes.
• Meanwhile, finely chop the tomatoes.
• Cut the prosciutto into thin strips.
• Place in a large bowl with the garlic and basil. Add oil and salt, mix.
• Cut the ermine into small pieces.
• When the pasta is cooked, pour and reserve about 50ml of the pasta water.
• Drain the pasta and then return it to the pot.
• Add tomatoes and ermine. Mix it up.
• If necessary, stir in the pasta water a little at a time until creamy.

Salad of pasta, ermine and asparagus

Warm pasta salad with ermine and asparagus is filled with the sweet taste of fresh basil and the creaminess of soft cheese.

What will we need

• 250 g of pasta
• 500 g asparagus (chopped)
• 3 tablespoons of olive oil
• a wheel of ermine (cut into wedges)
• 2 chopped tomatoes
• 60 g chopped sweet onion
• 30 g fresh basil (chopped)
• salt
• pepper
• grated Parmesan to taste

Method

• Mix the oil and ermine, gently stir in the tomatoes, onion and basil.
• Cook the pasta in salted water according to the instructions on the package.
• add the asparagus at the last minute.
• Drain the pasta, but do not rinse.
• Add to the oil mixture and mix gently. Season with salt and pepper.
• Sprinkle with parmesan and serve.

Fried ermine in pasta salad

This delicious salad has it all and is highly addictive! Enjoy grilled green asparagus, raspberries and crispy fried cheese croutons!

What will we need

• 100 g of small green asparagus
• 20 g of pine nuts
• 1 ermine
• 1 egg
• 20 g breadcrumbs
• vegetable oil
• 125 g mixed salad
• a handful of basil leaves
• 50 g of raspberries

For the dressing

• 50 g of raspberries
• 2 tablespoons of balsamic vinegar
• 3 tablespoons of olive oil
• 1 spoon of honey
• 1 tablespoon of water
• salt
• pepper

Method

• Place the asparagus in a bowl and drizzle with a little olive oil.
• Heat the pan and grill the asparagus for 5 minutes (or longer, depending on thickness), turning regularly to lightly brown all sides. Season with salt and pepper and set aside.
• Roast the pine nuts in a dry pan and set aside.
• Place all dressing ingredients in a small food processor and blend.
• Cut the ermine into 8 wedges.
• Crack the eggs into a deep plate and beat them with a fork. Place the breadcrumbs on another plate and season with salt and pepper.
• Wrap each wedge in triple-wrap.
• Put vegetable oil in the pan.
• Heat the pan and fry the ermine for about 1 minute on each side until golden.
• Add the salad to a bowl, add the basil and dressing and toss.
• Split the salad and top with grilled asparagus and fried ermine wedges, then sprinkle with pine nuts and raspberries.

Salad with ermine, pasta and corn

Creamy corn, basil and ermine pasta. The dish is lemony, herbal and of course tasty. Because who doesn’t love a creamy, light summer pasta in the middle of the week?!

What will we need

• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 300 g of corn
• 2 tablespoons of fresh thyme leaves
• salt
• pepper
• 1/2 teaspoon red pepper
• 420 g of ricotta cheese
• 115 g of ermine
• 60 g of fresh basil
• zest and juice of 1 lemon
• 500 g of pasta

Method

• Heat the olive oil and butter in a large pan.
• When the butter is sizzling, add the corn, thyme, red pepper, salt and black pepper.
• Cook until the corn is golden brown.
• Meanwhile, cook the pasta and set aside 120ml of the pasta water.
• Add about 60 ml of pasta water, ricotta to the pan.
• Stir until the cheese is melted and blended.
• Add the pasta and continue to cook, adding water as needed.
• Add the basil and lemon juice and lemon zest. Season with salt and pepper.
• Serve topped with additional basil and lemon zest.
• Garnish the salad with chopped ermine before serving.

What to avoid when making pasta salad

Before you whip up a bowlful of pasta salad, make sure you don’t make any of these mistakes.

1. Wrong size and shape of pasta
   When it comes to choosing pasta for salad, there are many options. And believe it or not, the size and shape of the pasta matters when making this summer side dish. It is best to stay away from fresh pasta. Although linguine and spaghetti are delicious, pasta salad is not a dish to use them in.

2. Overcooking or undercooking the pasta
   The pasta is the centerpiece of this dish, so it’s important to make sure it’s cooked properly. With pasta, it is important to remember that it hardens as it cools. Since they are not served hot or with sauce, the pasta will benefit from an extra minute of cooking time, but don’t overcook it.

3. Insufficiently seasoned pasta
   Unlike warm dishes, the flavors in cold dishes can be more subdued and require a bit more seasoning. The last thing you want is a bland pasta salad.

4. Add the dressing while the salad is still warm
   There’s no need to wait until the pasta is completely cool to add the dressing. In fact, if you do, you lose the flavor of the salad.

5. Don’t prepare the pasta salad too far in advance
   If you make this dish too far ahead, you’ll end up with a bowl of soggy pasta.