 |
|
|
|
|
|
|
|
4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons herb oil, recipe follows
1 cup grape tomatoes, split
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 cup roughly chopped roasted chicken
1 cup roughly chopped marinated artichokes
Salt
Freshly ground black pepper
In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
Herb Oil:
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil
In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
Yield: 2 cups
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
