Pasta Hors D'Oeuvre Recipe
Ingredients
| Pasta shells | 6 Ounce | |
| 4 oz garlic sausage, cut into strips | ||
| 4 oz cooked tongue, cut into strips | ||
| 8 oz crisp green apples, cored and finely diced | ||
| Egg yolk | 1 | |
| Pinch of sugar | ||
| Dry mustard | 1/2 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| Corn oil | 7 1/2 Fluid Ounce | |
| Vinegar | 1 1/2 Tablespoon | |
| 1 tablespoon top of the milk | ||
| Onion | 2 Ounce, peeled, finely chopped | |
| Tomato Paste | 2 Teaspoon | |
| Chopped fresh parsley to garnish | ||
Directions
Cook the pasta shells in boiling salted water until tender. Drain and rinse under cold running water. Add the garlic sausage, tongue and apples to the pasta shells and toss together.
Put the egg yolk, sugar, mustard and salt and pepper to taste in a bowl and mix well. Gradually add the oil in drops, whisking well. When half the oil is incorporated, the remainder may be added in a thin stream. If the mayonnaise becomes too thick to work, add a little of the vinegar. Mix in the top of the milk, onion, tomato paste and remaining vinegar.
Fork the mayonnaise through the pasta mixture. Serve on individual plates garnished with chopped parsley.
Put the egg yolk, sugar, mustard and salt and pepper to taste in a bowl and mix well. Gradually add the oil in drops, whisking well. When half the oil is incorporated, the remainder may be added in a thin stream. If the mayonnaise becomes too thick to work, add a little of the vinegar. Mix in the top of the milk, onion, tomato paste and remaining vinegar.
Fork the mayonnaise through the pasta mixture. Serve on individual plates garnished with chopped parsley.
Chef
