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Recipe by: kÜbra
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See below ingredients and instructions of the recipe
12 oz PRINCE ROTINI PRIMAVERA
12 oz Artichoke hearts (packed in
10 oz Jar roasted peppers
1/2 lb Large cooked shrimp - diced
1/2 lb Bay scallops, cooked
1 cn Anchovy fillets
10 oz Can ripe pitted olives
1 1/2 ea Cloves garlic, crushed
2/3 c Olive oil
1/4 c Wine vinegar
1/2 c PRINCE PARMESAN CHEESE
1/4 ts Basil leaves
1 x Salt and pepper to taste
Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool. Drain artichoke
hearts and halve. Drain peppers and juliene, drain olives. Add
shrimp, scallops. peppers. artichokes and olives to pasta. In blender
put oil, vinegar, anchovies, garlic, basil, salt and pepper to taste.
Add PRINCE PARMESAN CHEESE to mixture. Blend and taste (should taste
slightly tart). Add to pasta mixture. Toss.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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