Macaroni
Salade de Macaroni au fenouil et au salami
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400g Panzani Macaroni
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2 fennels
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4 tbsp of oil
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2 tbsp mustard
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1 tbsps balsamic vinegar
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A pinch of sugar
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150g of 1 cm wide salami slices
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1. Cook pasta in boiling water until "al dente."
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2. During this time, cut the fennel into fine slices with a sharp knife or mandolin, keeping the sprigs for decoration.
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3. Season the slices with 2 tablespoons of oil, mustard, balsamic vinegar, pink pepper and possibly sugar.
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4. Dice the salami.
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5. Drain the pasta, rinse under running water, pour it into a bowl and let it cool to room temperature.
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6. Add fennel and diced salami.
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7. Pepper and garnish with the reserved greens.