Crisp Asiago Chips with Fregola Sardo

Crisp Asiago Chips with Fregola Sardo

prep time

minutes
cook time

minute
servings
8

Ingredients



















Cooking Instructions

For asiago chips:


1

Heat oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1 1/2 teaspoons each). Bake 10 to 12 minutes or until browned and crisp, rotating the pan for even baking. Remove to a paper towel–lined cooling rack.


For salad:


1

Bring 3 quarts of water to a boil in a large pot. Add the Fregola Sardo pasta and salt. Bring to a boil again. Cook 5 to 7 minutes, or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 tablespoons of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.


2

In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 cup of olive oil. Season to taste with salt and pepper. In a medium bowl, toss 1/4 cup of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.


3

To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with asiago chips.


Ingredients



















Cooking Instructions

For asiago chips:


1

Heat oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1 1/2 teaspoons each). Bake 10 to 12 minutes or until browned and crisp, rotating the pan for even baking. Remove to a paper towel–lined cooling rack.


For salad:


1

Bring 3 quarts of water to a boil in a large pot. Add the Fregola Sardo pasta and salt. Bring to a boil again. Cook 5 to 7 minutes, or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 tablespoons of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.


2

In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 cup of olive oil. Season to taste with salt and pepper. In a medium bowl, toss 1/4 cup of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.


3

To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with asiago chips.


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