Carpaccio pasta salad


  • Serves: 4
  • Cooking: 50 min

8 slices of very fine sliced rump steak
350 g short pasta (penne, fusili, butterflies …)
150 g of diced parve cheese
300 g tomato coulis
4 dried tomatoes
1 medium zucchini
1 red pepper
2 tablespoons vinegar capers
80 g black olives
2 cloves garlic
1 teaspoon dried oregano
1 small bouquet of basil
2 dl + 3 tablespoons of virgin olive oil
3 tablespoons of wine vinegar
1 teaspoon of sugar
hot pepper powder


The day before
In the grill (maximum position of the oven), grill the peppers for 35 minutes, until all their skin turns brown. Let them cool off the oven by covering them with a damp cloth then peel them. Spread them into strips and sprinkle with a thin stream of olive oil, season with salt and pepper.
The same day
Remove the rump steaks from the refrigerator. Arrange in a cold dish, drizzle with olive oil and pepper.
Cut the zucchini into slices and brown quickly in the pan with a little olive oil. Reserve on paper towels and salt.
In a bowl, mix the sugar and vinegar, then add 1 dl of olive oil, salt, pepper, chilli, oregano and pressed garlic clove. Emulsify with a fork.
Pre-cook pasta in salted boiling water, then drain.
Heat the tomato coulis in a frying pan, throw in the pasta. While cooking, add the dried tomatoes, cut into thin strips, capers and olives. Leave to cool, turning often, then pour everything into a salad bowl.
Sprinkle the salad with the vinaigrette and stir. When pasta is cold, add peppers, zucchini slices, parved cheese and basil. Sprinkle with olive oil peppers.
When serving, add carpaccio and decorate with some basil leaves.
Serve with red wine or gamay wine.
Christophe Chabanel, from the restaurant “La Dinée” (Paris, 15th), suggests an easy and economical recipe, from an oxtail cooked in a vegetable broth.
On a bed of sliced ​​warm rats, he tilts the oxtail still warm, covered with mesclun herbs (parsley, chives, coriander, chervil). Finally, it sprinkles with a vinaigrette flavored with sherry vinegar, shallot and chopped chives.