Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Menu spring
When the weather begins to warm up, we tend to want to eat
lighter, fresher foods. But there’s more to a fresh spring salad than lettuce,
tomatoes, and cucumbers. Use your imagination, a little planning, and some of these
ideas to turn a spring salad into a complete and satisfying meal.
Grilled Vegetable and Pasta Salad (serves 8)
Vegetables that are grilled have a smoky flavour and tender
texture. You can also add green beans.
Ingredients
1 eggplant
2 yellow zucchinis
2 green zucchinis
3 large carrots
1 sweet red pepper
1 sweet yellow pepper
1 Spanish onion
227 g asparagus spears
75 ml white wine vinegar (or
strawberry vinegar)
75 ml olive oil
5 ml Dijon mustard
2 cloves of garlic,
minced
3 ml salt
3 ml pepper
750 gr.pasta (rotini, frafalle or any other pasta)
60 ml chopped fresh
basil
Method
Cut eggplant into 1 cm thick rounds. Cut yellow and green
zucchini and carrots lengthwise into thirds. Seed, core and cut red and yellow
peppers into wedges, cut onion into wedges, leaving root end intact. Snap off
ends of asparagus. Place in bowl. Whisk vinegar, oil, mustard, garlic, salt and
pepper; toss half with vegetables.
Place vegetables on greased grill over medium-high heat;
close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp.
Return to bowl, let cool slightly. Cut into 2.5 cm pieces, returning vegetables
and any juices to bowl.
Meanwhile, in large pot of boiling salted water, cook pasta
for 8 to 10 minutes or until tender but firm; drain well and add to bowl along
with remaining vinaigrette. Toss to coat. Salad can be covered and refrigerated for up to 6 hours Add
basil and toss just before serving. Serve at room temperature.
Pasta (whole wheat) Salad with Ricotta and Ham
(Serves 6 to 8)
Ingredients
180 ml Canadian Ricotta
125 ml milk
45 ml whole-grain mustard
60 ml fresh chives, chopped or green onions
2 gr Salt and freshly ground pepper
1.5 L, cooked short pasta, (tubetini,
elbows or fusili) whole wheat
375 ml carrots, peeled and grated
250 ml celery, diced
375 ml broccoli florets, raw or
blanched
250 ml ham, finely diced
DIRECTIONS
Method
1. In a large bowl, whip Ricotta
with milk.
2. Add mustard and chives, and
season.
3. Add remaining ingredients, toss
and serve.
1. Cheese alternatives: Canadian
Cream cheese, Mascarpone.
Barley and wild rice salad and parmesan cheese (serves 6 to 8)
Ingredients
n sddINIngretients iGREDIENTS
375 ml pearl barley
125 ml wild rice
125 ml cooking cream
160 ml Parmesan, shaved
125 ml Polish or garlic
sausage, diced or sliced
80 ml dill or garlic
pickles, sliced
375 ml cucumber, sliced
375 ml cherry tomatoes,
halved
80 ml fresh parsley, chopped
15 ml paprika
1 Salt and freshly
ground pepper
1 Endive leaves or
lettuce (optional)
Method
DIRECTIONS
1. Cook barley and wild
rice in a large saucepan filled with salted boiling water for 20–30 minutes or
until tender.
2. Drain and rinse under
cold water to stop cooking.
3. Place in a serving
bowl.
4. Add remaining
ingredients, toss, adjust seasoning, garnish with endive leaves or lettuce and
serve.
5. Can be served as a
meal
Salad
with Maple Pork and Brie Dressing
Ingredients( serves 4 to 6 for dinner salad )
30 ml maple syrup
15 ml canola oil
60 ml cranberry juice
1 shallot, chopped
1 Freshly ground pepper
450 g pork tenderloin
1 L head lettuce, washed
and shredded
500 ml green or red
cabbage, thinly sliced
250 ml sprouts, your
choice (snow pea, corn, etc.)
250 ml beets, grated
60 ml dried cranberries
60 ml white wine
60 ml chicken stock
150 g Canadian Brie,
rind removed
1. In a container, mix
maple syrup, canola oil, cranberry juice, shallot and pepper.
2.Marinate pork in
mixture at least 30 minutes or all day.
3. Drain marinade and
pour into a saucepan.
4. Brown pork in a
skillet over medium heat and continue cooking in oven at 190oC for 12–15
minutes.
5. Let rest 5 minutes
before slicing.
6. Meanwhile, arrange
lettuce, cabbage, sprouts, beets and dried cranberries on plates.
7. Boil marinade with
white wine and chicken broth at least 5 minutes to reduce by half. Remove from
heat.
8. Add Brie to melt it.
9. Top salad with pork
and dressing, and serve at once.
Cheese alternatives:
Canadian Gouda, Swiss cheese, Cream cheese.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” - Otto
