Conchigliette summer salad
Very easy
Conchigliette salad with ham, cheese & peas
Very easy
Serve cold
Print recipe
Ingredients
- Conchigliette (A39) - 300 g
- Formaggio (H7) - 120g
- Diced Breydel ham - 80 g
- Peas - 50 g
- Pea puree - 30 g
- Salt and pepper
- Grated Parmesan
Preparation
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Ingredients
- Conchigliette (A39) - 300 g
- Formaggio (H7) - 120g
- Diced Breydel ham - 80 g
- Peas - 50 g
- Pea puree - 30 g
- Salt and pepper
- Grated Parmesan
Conchigliette salad with ham, cheese & peas
Preparation
Heat the Formaggio sauce according to the instructions on the packaging.
Blanch the peas in boiling water and let them drain.
Reheat the Conchigliette in boiling salted water for 30 seconds and then drain.
In a large bowl, mix the Conchigliette with the Formaggio sauce, the diced ham and the peas.
Season with salt and pepper.
Serve the preparation in a deep plate, garnish with pea puree and some grated Parmesan cheese.