Cold pasta in Italian
Ingredients
Features
Description
This is a traditional dish of cold noodle of the Italian Jewish community. Egg noodles seasoned with garlic, parsley and olive oil and served cold on the Sabbath — the only day of the week when the Jews not allowed to cook. Serve as an appetizer or as a side dish to meat, fish or dairy dinner.
Boil noodles in salted water as directed on the package or until soft. Drain and rinse under cold water.
Put in a bowl, season with olive oil, garlic, parsley and olives and stir. Put in the refrigerator overnight before being fed.
Note:
Due to the fact that it is a simple dish, always use the best quality ingredients.
Translated by site: wday.ru
