Cooks in: 20mins
Levels: Easy
Serves: 4
List of Ingredients
- 6 of Romaine lettuce hearts
- 2 of feta slices
- 5 OZ. of fresh tagliolini pasta
- 2 OZ. of oil-packed sun dried tomatoes
- 2 TBSP. of hazelnuts, roasted and blanched
- dried oregano
- brined Taggiasca olives
- peanut oil
- extra-virgin olive oil
- sprouts
- dried edible flowers
Method
1
Brown the feta in a pan with a little bit of extra-virgin olive oil for 2-3 minutes: it will become soft and more aromatic.
2
For the red pesto: Drain the sun-dried tomatoes and blend with the hazelnuts, a pinch of oregano, 3/8 cup olive oil and 2 1/2 Tbsp. water.
3
Heat the peanut oil to around 350°F. Split the noodles up into bunches and fry them, one bunch at a time, in hot peanut oil for a few seconds.
4
Halve the Romaine hearts, distribute them on plates and season them with a little extra-virgin olive oil; add the olives, chopped hazelnuts, a pinch of oregano, the crumbled feta, red pesto and crispy tagliolini. Finish to taste with sprouts and dried flowers.