Home » Sardinian gnocchi salad with tuna, olives and pickles

Sardinian gnocchi salad with tuna, olives and pickles

by Ada Parisi
9520 views 5 min read

Sardinian gnocchi salad with tuna, olives and pickles: summer temperatures of the period views, I'm wanted in cold foods and today I present this cool pasta salad, that I made with Sardinian gnocchi blacks; but you can use it with any other format, as long as it is short pasta. The best part is that, Obviously, the pasta is the only thing you will need to Cook: within a riot of tuna in oil, corn, gherkins and pickled onion, Sun-dried tomatoes, Capers, green olives, or green or black. Is, Finally, so much, so much fresh basil. Can be prepared in 10 minutes, and it's not cheap when there are 30 degrees in the shade!

Ingredients for 4 people:

  • 300 g of gnocchetti sardi (or any other short pasta)
  • 200 grams of tuna in oil, drained weight (about 2 large packages)
  • 40 grams of sweet corn
  • green olives, Green or black or as required
  • fresh basil as required
  • 10 dried tomatoes in oil
  • a handful of capers
  • pickled gherkins as required
  • pickled onion as required
  • salt and pepper
  • 2 sticks of celery
  • extra virgin olive oil as required

Boil the pasta in salted water and drain it al dente. Season with a drizzle of extra virgin olive oil and allow it to cool at room temperature.

While the pasta is cooking, drain the tuna from the oil and place in a large bowl with the corn. Clean the celery from filaments and cut into thin slices, chop the capers, chopped olives and do remove the kernels, cut into thin strips dried tomatoes and slice the gherkins. Put all ingredients into Bowl pasta salad, season with freshly ground black pepper, a drizzle of extra virgin olive oil and add some salt if necessary. Then, Finely chop the Basil and distribute it on the dressing. When the pasta is at room temperature, add it to the sauce and mix well so that it is evenly distributed.

Let it sit for at least an hour before serving, so that the flavors can blend. If you want to prepare it in advance, store, covered with plastic wrap, in the refrigerator: Let soften at room temperature for one hour and toss with a little oil before serving. Bon appétit!

THE PAIRING: With this fresh and summery recipe we suggest to combine a beer. We chose the one produced by the brewery Rubiu, in Sant'Antioco, in Sardegna. With this recipe we suggest “Lido“, Bianca golden ale style, with a grade of 4,7% vol. Is’ a versatile beer, fresh, aromas of white fruit and with a well balanced taste the bitter note is pleasant and never pushy.

 

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6 comments

ANTONIO August 25, 2014 - 14:44

Hello: because, If you launch the “print” I do not print the recipe?
Thanks. And congratulations!
Antonio

Reply
Sicilians creative in the kitchen August 26, 2014 - 15:40

Hello Antonio, We did a test with multiple PCs. Us works.
If you can't, first try changing browsers (Chrome, Explorer, Mozilla firefox); or try clicking the right mouse button when you are on the page of the recipe that you want to print, and then click Print…
Let us know
greetings and thanks for the compliments

Reply
ANTONIO August 26, 2014 - 15:49

Hello.
Thanks for the reply.
I usually use Firefox.
I tried with IE and printed everything correctly!
:)

Reply
Sicilians creative in the kitchen August 26, 2014 - 16:00

very good
Hello

Reply
Tiziana August 18, 2014 - 17:41

I know the green olives, I know the black olives… What are green olives?

Reply
Sicilians creative in the kitchen August 18, 2014 - 23:36

Hello Tiziana, for some background on white, type this in Lazio and derived from the cultivar Itrana, You can refer to this link: http://www.gentedelfud.it/prodotto/dettaglio/oliva-bianca-itrana/. But even at this link: http://www.unagri.com/prodotti.html or this http://oscarfrantoio.it/wp-content/uploads/2014/05/itrana-bianca_st.pdf. As for this recipe you can use other varieties, between the green ones, preferably in brine. See you soon and thanks. Hi Ada.

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