Conchiglioni pasta -Greek style
calories: medium
category: pasta
cost: low
difficulty: easy
preparation time: 30
Ingredients
Grooved conchiglioni pasta 320 gr.
Radicchio a head
Tomatoes 3
Greek feta cheese 150
Cucumbers 1
Red onions 1
Marjoram as required
Extra virgin olive oil 5 tablespoons
Salt as required
Black pepper to taste
See our
Wine Tips
for your meals
Radicchio a head
Tomatoes 3
Greek feta cheese 150
Cucumbers 1
Red onions 1
Marjoram as required
Extra virgin olive oil 5 tablespoons
Salt as required
Black pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the vegetables well. Slice the tender leaves of the radicchio finely and cut the tomatoes into small cubes.
Peel the onions and the cucumbers and slice them very finely. Break the Feta cheese into pieces and then put these ingredients into the salad bowl. Add the marjoram, salt, pepper and lastly 3 tablespoons of extra virgin olive oil. .
Boil the pasta and drain it 'al dente'. Run it under cold tap water. Add the other ingredients to the salad bowl. Mix well so that all the ingredients are mixed together well. Add the 2 remaining tablespoons of extra virgin olive oil just before serving The Chef's tips If you have time, let the diced ingredients remain in the salad bowl for about 15/20 minutes before eating. Verdicchio dei castelli di Jesi DOC is a wine to be drunk with this dish. Curiosity The red radicchio salad aids digestion and has detoxifying, diuretic, tonic and laxative properties
Peel the onions and the cucumbers and slice them very finely. Break the Feta cheese into pieces and then put these ingredients into the salad bowl. Add the marjoram, salt, pepper and lastly 3 tablespoons of extra virgin olive oil. .
Boil the pasta and drain it 'al dente'. Run it under cold tap water. Add the other ingredients to the salad bowl. Mix well so that all the ingredients are mixed together well. Add the 2 remaining tablespoons of extra virgin olive oil just before serving
