Penne Rigate
+ Pesto
Halloumi à l'osmaliyeh, sauce tomate, herbes aromatiques et penne au pesto
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400g of Panzani Penne
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500g of Halloumi
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6 eggs
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500g of flour
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250g of Bread crumbs
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250g of Othmaliyeh
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25cl of Corn Oil (for pan-frying)
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150g of Panzani tomato sauce aromatic herbs
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1. Cut the halloumi into cubes.
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2. Mix the pinch of salt, the pinch of pepper and the pinch of dry mint with the flour.
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3. Mix the bread crumbs with the chopped othmaliyeh.
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4. Dip the halloumi into the flour, then shake off the excess. Next, run them through
the eggs to coat it lightly.
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5. Finally, lay them in the bread crumbs othmaliyeh mix and turn them over.
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6. Pan-fry the halloumi in vegetable oil until golden color is reached.
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8. Drain the pasta.
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9. Mix the penne pasta with Panzani pesto sauce.
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10. Garnish the plate with basil leaves and top them with the othmaliyeh halloumi.
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7. In boiling water, add salt and cook the penne for as long as indicated on the package.
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11. Place the penne pesto aside.
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12. Serve the tomato aromatic herbs dip in a separate ramekin.
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