/PRNewswire/ SLS South Beach is pleased to announce a poolside pasta bar pop-up with Barilla, the world s largest producer of pasta. Launching Thursday,.
2 tablespoons parsley, chopped
1 cup sun-dried tomatoes
2 tablespoons red wine vinegar
1 cup toasted walnuts, chopped
Directions
Bring a large pot of water to a boil. Add salt to taste.
Add pasta to boiling water – for authentic “al dente” pasta, simmer for 9 minutes, stirring occasionally. Drain and toss with one tablespoon of olive oil and place on a sheet tray to cool down.
In a blender, combine mustard, red wine vinegar, salt, pepper and parsley, and puree. Then, slowly drizzle in the remaining olive oil to make the vinaigrette.
In a large bowl, combine the fresh and sun-dried tomatoes and olives, season with salt and pepper to taste.
2 tablespoons Extra Virgin Olive Oil
3 tablespoons flour
3 cups milk, gently warmed
Salt and black pepper, to taste
Directions
Pre-heat oven to 375° F.
In a large skillet, sweat the onion in olive oil over moderate heat for 4-5 minutes.
Add spinach and season with salt and pepper; sauté for 5 minutes.
Remove from heat to cool down.
To create ricotta mixture, combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
To prepare béchamel sauce, melt butter in a sauce pan and add flour, cook for 2-3 minutes.
Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.