Fusilli
Halloumi grillé, Fusilli panés et salade roquette aubergines
-
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
-
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
Spaghetti au curry et poivron jaune
Spaghetti
Cuisiner
Penne à la montagnarde
Penne Rigate
Cuisiner
Tagliatelle aux champignons et parmesan
Tagliatelle
Cuisiner
Gratin de Penne Rigate au chocolat
Penne Rigate
Cuisiner
