Rigatoni with Sausage, Peas and Fresh Ricotta
By BobD
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Ingredients
- quality balsamic vinegar Ask a question about this ingredient 1 medium red onion Ask a question about this ingredient (Optional) 1 quarts sugar snap peas Ask a question about this ingredient (Optional) 1 handfuls rough
- chopped basil or flat
- leaf parsley Ask a question about this ingredient salt, preferably a large, coarse sea salt like Maldon. Ask a question about this ingredient pepper Ask a question about this ingredient
Details
Servings 8
Adapted from food52.com
Preparation
Step 1
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This corn salad epitomizes the freshness of summer. Sweet raw corn kernels and their milk mix with the bright acid of tomatoes and the kick of red onion; a hint of balsamic vinegar adds a...
This corn salad epitomizes the freshness of summer. Sweet raw corn kernels and their milk mix with the bright acid of tomatoes and the kick of red onion; a hint of balsamic vinegar adds a caramel tang. The flavors mellow and meld as the salad sits for a bit. Peter says they're optional, but we added both the basil and sugar snaps, blanching the latter briefly in salted boiling water and removing the strings before cutting them in thirds. We upped the balsamic vinegar to 4 tablespoons because we'd added another quart of veggies -- you can simply add it to taste. - A&M
Every summer I seem to come across the best of the season's corn out on the East end of Long Island. Rather than do anything to mar the flavor of the sweet, sweet corn I make this absurdly...
Every summer I seem to come across the best of the season's corn out on the East end of Long Island. Rather than do anything to mar the flavor of the sweet, sweet corn I make this absurdly easy, very delicious raw corn salad. Truth be told, I wing it with this "recipe" every time -- the ingredients and quantities shift slightly based on what's handy -- but the below gives you an approximate idea of the flavors and process.
UPDATE: I just remembered one of my favorite additions to this very flexible recipe... bacon! Or even better, transform it from a light side dish to a hearty entree with grilled and sliced chorizo or italian sausage.
If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available -- their seasons barely overlap, and even then you're likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if using them, cut in half or thirds to make more bite-sized. If you're not using them, and you want a little green for visual appeal, some roguh chopped basil or flat-leaf parsley will do the trick.
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Summer's here! We made this today for brunch with friends. So simple & delicious. I love how the raw corn adds a sweet "corn juice" that creates the perfect dressing with the balsamic vinegar. We included the optional sugar snap peas & fresh basil & were surprised that the basil brought a subtle licorice taste to the dish. This recipe's a keeper. Thanks Peter!
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You need 4 to 5 cups. It's worth trying, but can't promise it will work. I'm concerned it may seem starchy. You might want to just cook the frozen corn, blend it with the tomatoes and the rest, and have it as a warm salad. Seems like that might turn out better. Good luck!
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Serves 4? I'm just looking at the chopped veggies minus the corn and that alone could be a side for 8. Alas, it is delicious and makes a seriously healthy side dish for a large gathering. Thanks :)
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We chose to use the optional quart of sugar snap peas, but we didn't use them raw, instead we blanched them for 2-3 minutes in boiling, salted water. If the sugar snaps are gorgeous and perfectly fresh, they'd be great raw, but ours weren't quite as perfect as we would have liked, and blanching them made all the difference.
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