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  • 4 large green apples, peeled and diced
  • 2 tablespoons lemon juice
  • 2 cups apple cider
  • 1 cup parmigiano-reggiano cheese, grated
  • 2 cups walnuts ( ground fine), toasted
  • 2 ounces Colavita balsimic vinegar
  • 2 ounces Colavita extra virgin olive oil
  • kosher salt
  • fresh ground black pepper
  • 1 pound arugula, washed and trimmed
  • 1/2 pound red seedless grapes
  • 1/4 cup thinly sliced red onion, soak in bal. vinegar
  • 1/2 pound shell pasta, cooked,cooled,oiled
  • 4 ounces gorgonzola cheese, crumbled


  • SALAD: Set aside a bit more than 1/2 of apples in bowl with water and lemon juice. Place remaining apples in small saucepan and add cider. Bring to a boil. Reduce heat and simmer until apples are tender (20-30 min). While Apples Are Simmering, prepare basket (below) Remove apples from heat, strain (reserving cider) and puree. Combine pepper and about 2 ounces reserved cider to taste. Drain remaining apples and toss together with salnuts, pasta, grapes arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.
  • BASKETS: Place non-stick 9" saute pan over low heat. Sprinkle bottom of pan firthe with 1/4 cup parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts. When edges of crepe are golden brown. peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket. If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.

Categories: Pasta 
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