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Basque-Style Orecchiette Salad

Name: Basque-Style Orecchiette Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: about 500 g (1 lb) aubergines; 2 cloves garlic; 250 g (9 oz) orecchiette or other pasta; about 250 g (9 oz) heirloom tomatoes; 100 g (3.5 oz) chorizo; salt and pepper; 30 g (1 oz) parmesan shavings; Dressing: 25 ml (5 tsp) white balsamic vinegar; Dressing: 50 ml (10 tsp) olive oil; Dressing: salt and pepper

Cubed aubergine steams with whole garlic cloves until soft, and the pasta cooks in the same base right after, so the salad barely dirties a pan. A quick balsamic dressing, sharpened with the cooked garlic, ties tomato, chorizo and parmesan together.

In brief Basque-Style Orecchiette Salad is a mains recipe cooked in the Tupperware Micro Urban. It takes 35 minutes in total and serves 6 servings.

Total time: 35 min
Prep: 20 min
Cook: 15 min

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Product usedTupperware Micro Urban

Tupperware Micro Urban recipes (51)

Method

Peel and dice the aubergines. Put them with the peeled garlic cloves in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 15 minutes at 900 W. Let them drain in the basket, uncovered and off the base.
Cook the pasta in the clean base, filled with water to the maximum line, uncovered, at 900 W for the packet time plus 4 to 6 minutes, to taste. Rinse under cold water to stop the cooking and drain well.
Peel and deseed the tomatoes and dice them with the chorizo.
Shake the dressing ingredients together. Peel the cooked garlic, crush it through the Garlic Press and stir the pulp into the dressing.
Toss the pasta with all the ingredients and the dressing in a large bowl.