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Sunday macaroni
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
8 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Pene pasta500 g
- Homemade mayonnaise (recipe in profile)300 g
- Corn1 can(s)
- Pea1 can(s)
- Green pitted olives100 g
- Onion1 unit(s)
- Boiled Eggs2 unit(s)
- Fresh parsley (soaked)1 unit(s)
- Grated Parmesan Cheese100 g
- Salt to taste
- Black pepper to taste
- Put a medium pot of water on to boil.
- Sanitize the supplies
- Put the eggs to cook in a small pan for 8 minutes
- Chop the onion, parsley and olives
- When the water in the medium pot is boiling, add two tablespoons of salt and the pasta.
- Make the homemade mayonnaise that we have on the profile (it tastes much better than using the industrialized one)
- Let the pasta cook for 8 minutes, check if it is al dente, drain and wash to stop the cooking process and cool down
- Remove the eggs from cooking, wash them under running water and peel
- Take a large platter, add the mayonnaise, chopped onion, parsley, eggs, half the Parmesan cheese, olives, corn and peas
- Mash the eggs with a fork leaving small pieces and adding the mayonnaise
- Mix inputs, season with black pepper and salt as needed
- Add the pasta to the mayonnaise mixture, mix well and taste.
- Transfer the mixture to a serving platter and finish with the other half of the grated parmesan.
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