Servings:
Serves 6 Servings
Ingredients
- 1 head fresh fennel, cut into small dice
- 2 head shallots peeled, cut into small dice
- 3 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
Peaches, tomatoes and mozzarella
- 1 head fresh fennel, cut into small dice
- 2 head shallots peeled, cut into small dice
- 3 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 3 small yellow peaches, cut into small wedges
- 3 small white peaches, cut into small wedges
- 1 1/2 pound mozzarella, cut into bite size pieces
- 1/2 cup fresh basil, cut into thin ribbons
- 1 pound farfalle pasta "bow ties", cooked according to package directions
Preparation
Baking Directions:
Heat a medium-size sauté pan until hot but not smoking.
Turn off the flame.
Add the diced fennel, shallots, lemon zest and wine vinegar.
Add the extra-virgin olive oil.
Let it cool down to room temperature.
For the peaches, tomatoes and mozzarella:Cut peaches just before mixing with pasta.
Add peaches to vinaigrette, season with salt and pepper.
Cook pasta, drain well and then place pasta in a large bowl.
While pasta is still warm, add heirloom tomatoes, mozzarella and basil, then add the peaches and vinaigrette.
Toss lightly, check for seasoning and serve immediately.
