Chopped Antipasto Salad w/Wild Mushroom and Sausage Fettuccini

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Chopped Antipasto Salad

  • 1 Romaine lettuce
  • 1oz Provolone sliced
  • 1oz of Mortadella sliced
  • 1oz Salami sliced
  • 1oz Chickpeas
  • 1oz Grape tomato
  • ½ Sliced onion
  • 3 large leave of Basil chopped
  • 1tbs Oregano
  • Shaved Parmesan
  • Salt and Pepper

Cut the lettuce into small pieces. Cut the sliced provolone, mortadella and salami into 1/2-inch cubes. In a mixing bowl place the lettuce, provolone, mortadella, chickpeas, grape tomatoes, sliced onion, basil and oregano. Toss with dressing and season with salt and pepper.

Add the shave Parmesan on top as garnish.

Wild mushroom and sausage fettuccini

  • 5oz Fresh fettuccini
  • 4oz Wild mushroom
  • 1oz Ricotta salata
  • 2oz Italian sausage
  • 2tbs Garlic Olive Oil
  • 1tbs chopped fresh parsley
  • ½ tbsp. chopped basil
  • ½ tbsp. spoon of garlic
  • 1 tbsp. unsalted butter
  • ½ cup vegetable broth
  • Salt and pepper

Cook the fettuccini until al dente, for about 6 minutes approximately. In a pan bring the garlic oil together with the wild mushrooms. Cook for about a minute, then add the sausage and garlic. Then add the vegetable broth, basil, parsley and butter. Mix all well and the pasta. Cook for about a minute, season with salt and pepper and sever with ricotta salata on top.

--Chef Diego Malatesta, Cafe Americano