On Jun 11, 10:16*am, Lou Decruss > wrote:
> On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
>
>
>
>
>
> > wrote:
> >Dimitri wrote:
> >> Mine is up in the air;
>
> >> Who's cooking?
> >> What's cooking?
>
> >> Tonight a BIL & his wife are coming down the coast. *Scored some 15%
> >> ground beef @ $1.59 per pound. It's been a long time I think I'll
> >> make Chili Size.
>
> >We're attending a Usenet group cook-in thingy on Sunday, but it's associated
> >with cats (RPCA for those of you in the know). *I still don't know what I'm
> >bringing, though! *The main dishes being served by the hostess are lasagna
> >with a tossed salad and garlic bread. *Most other folks are bringing
> >desserts. *I'm thinking along the lines of maybe, appetizer-ish. *Something
> >that will easily travel for about an hour and a half. *I've got resources, I
> >just need to tap into them. *:~)
>
> >kili
>
> This would go nicely. It's 100% my own recipe, and took me over a year
> to tweak. *Maybe I'll ask Cathy to add me to the signature dishes
> page. *I have the deli slice the meat and cheese in 3/8" slices to
> make it easier to cube. *You might want to make half a batch, but I'm
> sure piggie boy could eat any leftovers in a day or so. *You can cut
> costs by eliminating some of the meat or cheese, but I wouldn't mess
> with the dressing. *It's along the lines of what Italian deli's sell,
> but much better. *A red pepper instead of the green will make it
> pretty, but they're always so expensive I kept the recipe using green.
> I've actually used both at times.
>
> Lou * * *
>
> Sopresetta *Pasta Salad
>
> dressing:
>
> 2 1/4 oz. garlic
> 1 1/2 cup * olive oil
> 2/3 cup red wine vinegar
> 2 tsp. dry mustard
> 1/4 teaspoon ground fennel
> 1 t. black pepper
> 1 tb. kosher salt
> 1/2 t. celery seed
> 1 t. fennel seed
> 1 t. dry tyme
> 1 tb. dried basil
>
> Salad
>
> 1 pound cubed mozzarella
> 1 pound cubed provolone
> 4 oz. romano
> 1/2 pound cubed sopresetta
> 1 *pound cubed genoa salami
> 1/2 pound chopped onion
> 3/4 lb. chopped green pepper
> 4 oz sliced baby carrots
> 6 oz black olives drained and sliced
> 6 oz. green olives drained and sliced
> 1 *cup curley parsley. *Culled, chopped rough
> 2 cups freshly chopped tomatoes
>
> 32 oz. rotinni
>
> In mixing bowl, wisk dressing ingredients together. *Set aside.
>
> Prepare remaining ingredients and set aside, reserving tomatoes.
>
> Cook pasta for about 7 minutes. *(slightly undercooked) *
> Drain well and transfer to a large mixing bowl. *Drizzle dressing all
> over pasta
> Gently toss to coat. *Add remaining ingredients, (except tomatoes)
> toss to mix. *
> Do not overwork or pasta will break. *Transfer to appropriate size
> serving bowl.
> Spread the tomatoes evenly over salad. *Cover tightly and refrigerate
> overnight.
>
> Service may require additional EVO. *Grated parm is also a nice touch.- Hide quoted text -
>
> - Show quoted text -

That sounds delish!! I guess with the tomato crisis, cherry toms would
be nice.