Crisp SarVecchio Asiago Chips with Fregola Sardo and Arugula
Chef Govind Armstrong, Table 8, Los Angeles and Miami Beach
Number of Servings: 8
Ingredients
- 8 ounces Sartori Reserve SarVecchio Asiago cheese, finely grated
- 1 pound Fregola Sardo (Italian couscous) pasta
- 1 tablespoon salt
- 2 tablespoons plus 1 cup olive oil
- 3 ounces piquillo peppers, julienned (1/2 cup from 6-ounce can)
- 1 medium seedless cucumber, diced (1½ cups)
- 1 medium red onion, diced (1 cup)
- ½ cup chopped fresh Italian parsley
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 6 tablespoons diced shallot
- 4 tablespoons Dijon mustard
- 4 tablespoons sherry vinegar
- 2 tablespoons red wine vinegar
- 8 cups baby arugula (4 to 5 ounces)
Directions
Asiago Chips
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Preheat oven to 300˚F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1½ teaspoons each). Bake 10 to 12 minutes or until browned and crisp, rotating pan for even baking. Remove to paper towel-lined cooling rack.
Salad
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Bring 3 quarts water to a boil in large pot. Add Fregola Sardo pasta and salt. Cook 5 to 7 minutes, or until al dente. Drain and rinse with cold water.
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Place pasta in large bowl. Toss with 2 tablespoons of the olive oil. Add peppers, cucumber, onion, parsley, oregano and thyme. Toss; set aside.
- In medium bowl, whisk shallot, mustard and vinegars. Slowly whisk in remaining 1 cup olive oil. Season to taste with salt and pepper. In medium bowl, toss ¼ cup of the vinaigrette with the arugula. Toss remaining vinaigrette with pasta salad.
Final Preparation
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Spoon pasta salad onto large platter, making a well in the center. Arrange the arugula in center of the pasta. Garnish with Asiago chips.
Recipe courtesy of Wisconsin Milk Marketing Board