Mini Penne
Salade froide de Mini Penne à la grecque, menthe fraîche feta pastèque
-
50g Watermelon
-
50g cubed feta
-
100g Panzani Mini Penne
-
10g fresh mint
-
5cl of olive oil
-
2cl reduced pomegranate juice
-
Salt
-
Freshly ground pepper
-
1. Diced the watermelon.
-
2. Dice the feta.
-
3. Cook the Mini-Penne in well-salted boiling water.
-
4. Chop the fresh mint.
-
5. Season it all once it's good and cold with salt, pepper, olive oil, and the pomegranate reduction.
-
6. Stir it all together.
-
This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
Vous aimerez aussi
Salade de Penne Rigate au jambon et aux poivrons
Penne Rigate
Cuisiner
Siyadiyet Samak et Tagliatelle
Tagliatelle
Cuisiner
Salade fraîcheur Farfalle, poulet, comté et roquette
Farfalle
Cuisiner
Vermicelli au lait et à la cannelle
Vermicelli
Cuisiner