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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


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Italian BLT Pasta Salad

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Created by rossella rago,

Italian BLT Pasta Salad... a refreshing dish for the summe. your social media marketing partner
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For the Salad:

  • 1 Tablespoon Extra Virgin Oliv Oil
  • 8 oz Pancetta, cubed
  • 1 Heart of Romain Lettuce, washed, trimmed and torn into bite sized pieces
  • 1 Pint Grape Tomatoes, cut in half
  • 1 Pound Mezze Penne

For the Dressing:

  • 2 Tablespoons Mayonnaise
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Heavy Cream
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Sugar
  • Pinch of Black Pepper
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To make the salad:


  1. Put a medium sauté pan over a medium-high flame and heat the olive oil. Add the pancetta and sauté until crisp, about 5-7 minutes. Transfer to a bowl using a slotted spoon making sure to drain off the excess oil.
  2. Drop the pasta into a pot of generously salted boiling water. Cook till about 1 minute under al dente. Drain the pasta in a colander and run under cold water to stop the cooking.
  3. In a large bowl toss together the cooked pasta, pancetta, romaine and tomatoes until well combined.

To make the dressing:


  1. In a small bowl whisk together the mayonnaise, vinegar, heavy cream, salt, sugar and black pepper until smooth. Pour over the salad and serve. your social media marketing partner
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