Penne Rigate
+ Pesto
Halloumi à l'osmaliyeh, sauce tomate, herbes aromatiques et penne au 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
Salade thaïlandaise aux Vermicelles
Vermicilli
Make recipe
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Make recipe
Salade de Pipe Rigate aux épinards et tomates séchées
Pipe Rigate
Make recipe