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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Laura Engles
Servings: 6
1 pound tubetti macaroni
4 Frankfurters
50 grams black olives
50 grams stuffed green olives
head lettuce
half a sweet red pepper
70 grams artichokes in oil
5 small pickles in vinegar
5 spoons of extra virgin oil
salt
You make cook the pasta in abundant boiling and salty water. In middle time cut to half the green olives, cut slice the pickles and the frankfurters. Then cut the a quarter the heart of lettuce, cleaning up and washed, and dice and seed the red pepper. When the pasta cooked is ready, drian it and rinse it with cold current water, leaves it then drip well. Spill it on bowl and joined the other ingredients. Add salt to taste, add the oil toss well. You serve in dishes lined with the big leaves of the lettuce and studded each portion with black olives.