Italian Layered Salad with Spaghetti

italian layered salad · from Italy · Antipasti

Ingredients (for 4 people)

• 200 grams spaghetti or bucatini
• 200 grams cherry tomatoes, halved
• 1 yellow bell pepper, cut into fine strips
• 1 cucumber, cut into thin slices or half slices
• 150 grams mini mozzarella balls, drained
• 100 grams black olives
• 1 small red onion in very thin rings
• 1 handful of arugula or mixed salad leaves
• 50 grams freshly shaved Parmesan. For the dressing: 6 tablespoons extra virgin olive oil
• 3 tablespoons white wine vinegar or light balsamic
• 1 teaspoon mustard
• 1 garlic clove, finely pressed
• 1 teaspoon dried oregano
• Salt
• black pepper
• a pinch of sugar. Ingredients for 6 to 8 people: 4 fresh egg yolks
• 100 grams sugar
• 500 grams mascarpone, well chilled
• 300 milliliters strong cold espresso
• 2 tablespoons amaretto or marsala to taste
• 200 grams ladyfinger biscuits (savoiardi)
• 2 tablespoons unsweetened cocoa powder for dusting
• a pinch of salt.

Preparation

1. Cook the spaghetti in plenty of salted water until al dente, drain, rinse under cold water and let drain well.
2. To keep them from sticking together, drizzle with a little olive oil and toss.
3. The cold spaghetti can be shortened a bit if desired, for example roughly cut with scissors.
4. For the dressing, put all the ingredients in a sealable jar and shake vigorously, or whisk them in a bowl until a homogeneous emulsion forms.
5. Layer the salad in a large glass bowl or in individual glasses.
6. To do this, first fill in a layer of spaghetti, then spread the pepper strips on top, followed by the cucumber slices, the tomato halves, the mozzarella balls, the olives and the onion rings.
7. Drizzle each layer lightly with the dressing and season with salt and pepper.
8. Finish the top layer with arugula and the Parmesan shavings.
9. Let the salad sit in the fridge for at least 30 minutes so the flavors combine.
10. Before serving, pour the remaining dressing over the top.
11. This salad is excellent as a starter or light main course on warm days and can be prepared well in advance.
12. TIRAMISÙ Preparation: Make the espresso and let it cool completely in a shallow bowl, optionally flavoring it with the amaretto or marsala.
13. Beat the egg yolks with the sugar and a pinch of salt in a heatproof bowl over a water bath with a whisk or hand mixer for about 8 to 10 minutes until thick, creamy and pale yellow.
14. The water in the pot should only simmer gently and the bowl must not touch the water, so the eggs do not curdle.
15. Remove the bowl from the water bath and continue beating the mixture briefly until it has cooled.
16. Fold the mascarpone into the egg yolk mixture spoonful by spoonful until a smooth, homogeneous cream forms.
17. Do not stir too vigorously so the cream stays airy.
18. Have ready a baking dish of about 20 by 25 centimeters.
19. Dip the ladyfingers one at a time briefly into the cold espresso; they should soak it up but not fall apart.
20. Arrange a first layer of soaked biscuits side by side in the dish.
21. Spread half of the mascarpone cream on top and smooth it out.
22. Add a second layer of soaked biscuits and finish with the remaining cream.
23. Smooth the surface and cover the dish.
24. The tiramisù must chill and set in the fridge for at least 6 hours, preferably overnight.
25. Only shortly before serving, dust with a thick layer of cocoa powder through a fine sieve so that the surface is fully covered.
26. Cut into pieces and arrange on plates.
27. The classic tiramisù does without cream and egg whites, yet the cream is wonderfully airy and rich.