Picnic pen with ham sticks

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cook the pasta in 3-4 l boiling salted water (1 teaspoon per litre) according to the instructions on the packet. In the meantime peel the shallots and cut them into slices. Wash and clean the zucchini, halve lengthwise and cut into slices.

2. 2

   In the meantime heat the roast mixture. Deglaze with wine and 100 ml water, bring to the boil and boil down over high heat for about 10 minutes until halfway through. Remove the pan from the heat and clean butter in SPaprika, wash and cut into bite-sized pieces. Clean the mushrooms with a brush or kitchen paper and, depending on the size, cut them in half or quarters.

3. 3

   Pour the pasta into a sieve, rinse with cold water and drain. Wash the rosemary, shake dry, remove the needles and chop finely. Heat the oil in a large pan. First fry the peppers for 4-5 minutes.

4. 4

   Take it out. Then fry the zucchini in the frying fat for about 2 minutes. Add mushrooms, fry for another 2 minutes. Put the peppers back into the pan. Season everything with salt and pepper and put it in a big salad bowl.

5. 5

   Fold in the noodles.

6. 6

   For the marinade, sauté the shallots in the frying fat for about 2 minutes. Sprinkle with rosemary and 1-2 tbsp. sugar. Let caramelize for about 1 minute while stirring. Deglaze with vinegar, bring to the boil and simmer for about 2 minutes.

7. 7

   Mix the marinade with the vegetable-noodle-mix and let it stand for about 30 minutes.

8. 8

   Clean, wash and cut the salad into strips. Fold in the salad strips, olives and mozzarella. Season pasta salad with salt, pepper and sugar again. For the crispy gimmick: Grissini sticks with 1