Fusilli

Halloumi grillé, Fusilli panés et salade roquette aubergines

Ingrédients

1
20min
  • 40g of Panzani Fusilli
  • 110g of Halloumi cheese
  • 5g of rocket leaves
  • 60g of Panzani Napoletana sauce
  • 40g of eggplant
  • Vegetable oil for frying
  • Bread Crumbs
  • Eggs
pasta

Etapes de préparation

  • 1. In boiling water, add salt and cook the Fusilli for as long as indicated on the package.
  • 2. Drain the Fusilli
  • 3. Dip the Fusilli into the flour, then shake off the excess. Next, run them through the egg to coat it lightly. Finally, lay them in the bread crumbs and turn them over.
  • 4. Fry the Fusilli in vegetable oil until golden color is reached
  • 5. Meanwhile, cook the Halloumi cheese into cubes and grill on a pre-heated pan sprayed with cooking oil
  • 6. Grill 2 round eggplant slices
  • 7. On the serving dish, add Panzani Napoletana sauce and top with grilled Halloumi cubes. Garnish with mint leaves
  • 8. Add 40g of breaded Fusilli pasta
  • 9. Place 2 round slices of grilled eggplant, top with rocket leaves and garnish with yellow pepper slices

Vous aimerez aussi

Gateau de Vermicelli au sirop de maracudja Vermicelli
55min
12
Cuisiner
Gratin de Penne Rigate au chocolat Penne Rigate
50min
4
Cuisiner
Salade thaïlandaise aux Vermicelles Vermicelli
30min
4
Cuisiner
Tagine de souris d'agneau aux petits pois et aux artichauts Pipe Rigate Tricolore
75min
4
Cuisiner