Bow tie with smoked trout and honeydew salad. This recipe can be made with farfalline, concchiglie, ditali and even elbow macaroni. It has a Sophisticated flavor and tropical taste.
Serves: 4 to 6
Ingredients.
1 1/2 bunches (18 spears) fresh asparagus
200gr sliced smoked trout
1 cup (125gr) farfalline pasta
1/2 honeydew melon sliced
1 mignonette lettuce, shredded
STRAWBERRY VINAIGRETTE.
1/2 x 250gr punnet strawberries
1/2 cup olive oil
1/4 cup white vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black peppercorns
Directions
Boil, steam or microwave asparagus until just tender; drain
Place asparagus in bowl of iced water until cold, drain.
Roll trout slices around asparagus
Add pasta
to large pan of boiling water, boil, uncovered, until just tender, drain, rinse under cold water, drain.
Just before serving, place melon, lettuce and pasta on plates, top with trout rolls and vinaigrette
Strawberry Vinaigrette
Blend or process strawberries until smooth, strain Combine strawberries with remaining ingredients in jar, shake well
Bow tie or farfalle with smoked trout and honeydew salad can be prepared 3 hours ahead and storage covered, in refrigerator
