Penne Rigate
+ Pesto
Othmaliye Halloumi with Tomato Sauce Aromatic Herbs and Penne pesto
-
400g of Panzani Penne
-
500g of Halloumi
-
6 eggs
-
500g of flour
-
250g of Bread crumbs
-
250g of Othmaliyeh
-
25cl of Corn Oil (for pan-frying)
-
150g of Panzani tomato sauce aromatic herbs
-
1. Cut the halloumi into cubes.
-
2. Mix the pinch of salt, the pinch of pepper and the pinch of dry mint with the flour.
-
3. Mix the bread crumbs with the chopped othmaliyeh.
-
4. Dip the halloumi into the flour, then shake off the excess. Next, run them through
the eggs to coat it lightly.
-
5. Finally, lay them in the bread crumbs othmaliyeh mix and turn them over.
-
6. Pan-fry the halloumi in vegetable oil until golden color is reached.
-
8. Drain the pasta.
-
9. Mix the penne pasta with Panzani pesto sauce.
-
10. Garnish the plate with basil leaves and top them with the othmaliyeh halloumi.
-
7. In boiling water, add salt and cook the penne for as long as indicated on the package.
-
11. Place the penne pesto aside.
-
12. Serve the tomato aromatic herbs dip in a separate ramekin.
You might also like
Grilled Lamb Brochettes, tomato Couscous & tomato Hommos
Couscous
Make recipe
Beef Shawarma with Tahini, Napoletana Spaghetti & Biwaz
Spaghetti
Make recipe
Othmaliye Halloumi with Tomato Sauce Aromatic Herbs and Penne pesto
Penne Rigate
Make recipe