意大利餃子沙拉 Tortellini salad with crispy prosciutto & spinach
Preparation Time
10 - 15 minutes
準(zhǔn)備時(shí)間：
10-15分鐘
Cooking Time
10 minutes
烹調(diào)時(shí)間：
10分鐘
一、Ingredients (serves 6)
原料（6人份）
* 200g thinly sliced prosciutto
200g 切成薄片的意大利熏火腿
* 1 x 625g pkt fresh ham and cheese tortellini
一袋625克的新鮮意式火腿和芝士餃子
* 300g (2 cups) frozen green peas, thawed
1.______________________________________________
* 1 x 150g pkt baby spinach leaves
2.______________________________
* 1/4 cup chopped fresh dill
1/4杯剁碎的新鮮蒔蘿
* 200g fresh ricotta, crumbled
200g 新鮮的意大利乳清干酪，弄碎
Red-wine vinaigrette
紅酒醋油沙司
* 60ml (1/4 cup) extra virgin olive oil
60ml （1/4杯）初榨橄欖油
* 1 tbs red wine vinegar
3.____________________
* 1 tsp Dijon mustard
1湯匙法式第戎芥末醬
二、Method:
做法：
1. Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
1.將烤箱預(yù)熱到200°C。將意大利熏火腿單層的鋪在烤盤(pán)上，烘烤8分鐘或者直到卷曲，起皺。拿出來(lái)放在一邊5分鐘，放涼。撕成大片。
2. Meanwhile, cook the tortellini in a large saucepanof boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
2.同時(shí)，根據(jù)包裝袋上面的說(shuō)明把意大利餃子用開(kāi)水放在燉鍋中煮，或者直到咬起來(lái)有嚼勁。加入豆子一起煮至少2分鐘。瀝干并放入一個(gè)大碗中。
3. Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
3.加入意大利熏火腿，菠菜和蒔蘿，攪拌混合。
4. To make the red-wine vinaigrette, whisktogether the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
制作紅酒醋油沙司，將油、醋和芥末放在一個(gè)中等大小的碗里一起攪拌，直到混合均勻。試味道并且加入鹽和胡椒。
5. Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.
在混合沙拉中加入醬料和意大利乳清干酪，輕輕的攪拌直到完全混合。分裝到盤(pán)子中，灑上胡椒就可以了。
Notes & tips
注意和小貼士
* To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.
當(dāng)你在攪拌紅酒醋油沙司的時(shí)候，避免讓你的碗在工作臺(tái)上滑動(dòng)，在下面放一個(gè)茶巾或者濕毛巾。
Preparation Time
10 - 15 minutes
準(zhǔn)備時(shí)間：
10-15分鐘
Cooking Time
10 minutes
烹調(diào)時(shí)間：
10分鐘
一、Ingredients (serves 6)
原料（6人份）
* 200g thinly sliced prosciutto
200g 切成薄片的意大利熏火腿
* 1 x 625g pkt fresh ham and cheese tortellini
一袋625克的新鮮意式火腿和芝士餃子
* 300g (2 cups) frozen green peas, thawed
1.______________________________________________
* 1 x 150g pkt baby spinach leaves
2.______________________________
* 1/4 cup chopped fresh dill
1/4杯剁碎的新鮮蒔蘿
* 200g fresh ricotta, crumbled
200g 新鮮的意大利乳清干酪，弄碎
Red-wine vinaigrette
紅酒醋油沙司
* 60ml (1/4 cup) extra virgin olive oil
60ml （1/4杯）初榨橄欖油
* 1 tbs red wine vinegar
3.____________________
* 1 tsp Dijon mustard
1湯匙法式第戎芥末醬
二、Method:
做法：
1. Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
1.將烤箱預(yù)熱到200°C。將意大利熏火腿單層的鋪在烤盤(pán)上，烘烤8分鐘或者直到卷曲，起皺。拿出來(lái)放在一邊5分鐘，放涼。撕成大片。
2. Meanwhile, cook the tortellini in a large saucepanof boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
2.同時(shí)，根據(jù)包裝袋上面的說(shuō)明把意大利餃子用開(kāi)水放在燉鍋中煮，或者直到咬起來(lái)有嚼勁。加入豆子一起煮至少2分鐘。瀝干并放入一個(gè)大碗中。
3. Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
3.加入意大利熏火腿，菠菜和蒔蘿，攪拌混合。
4. To make the red-wine vinaigrette, whisktogether the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
制作紅酒醋油沙司，將油、醋和芥末放在一個(gè)中等大小的碗里一起攪拌，直到混合均勻。試味道并且加入鹽和胡椒。
5. Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.
在混合沙拉中加入醬料和意大利乳清干酪，輕輕的攪拌直到完全混合。分裝到盤(pán)子中，灑上胡椒就可以了。
Notes & tips
注意和小貼士
* To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.
當(dāng)你在攪拌紅酒醋油沙司的時(shí)候，避免讓你的碗在工作臺(tái)上滑動(dòng)，在下面放一個(gè)茶巾或者濕毛巾。