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Cold pasta salad with tahini & ginger sauce

Recipe by: Madame Ginger
preperation 15΄ Preparation
Time
cup 30΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS

MISKO Extrafino No12

500g MISKO Extrafino No12

50g tahini

50g soy sauce

2 tbsp. apple cider vinegar

1 tbsp. fresh ginger, grated

1 clove of garlic, grated

1 tsp. cayenne pepper

2 small cucumbers, strawberries, sliced into strips

1 red pepper, sliced into thin strips

2 fresh onions, finely chopped

sesame seeds, roasted

olive oil

salt

materials METHOD

We prepare the pasta. We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Extrafino No12. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.

We strain the pasta and rinse it with plenty of cold water. We leave it aside.

In a food processor, we add 3 tbsp. olive oil, the tahini, the soy sauce, the cider vinegar, the ginger, the garlic and the cayenne pepper. We beat until the sauce is homogenous.

We transfer the sauce to a large bowl. We add the pasta, the cucumbers, the pepper and the onions and stir until all ingredients are uniformly blended.

We sprinkle with sesame seeds and serve.

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