Fusilli 500g Wholemeal Pasta Piano - Italian Pasta
Fusilli 500g Piano - Wholemeal Pasta
Ingredients: wholemeal durum wheat semolina flour with wheat germ, water.
Cooking time: 8/10 minutes
Wholemeal Fusilli is made with our Wholemeal Durum Wheat Semolina Flour with Live Wheat Germ (Durum Wheat Flour), drawn in bronze and with a long and delicate drying (at low temperature) to preserve the flavour, the scent and the taste of the Apulian wheat.
The result is a Fusilli with an unmistakable flavour, which keeps cooking and which binds perfectly to any seasoning. Try them al dente and seasoned with crispy mint courgettes.
Preparation: 15 min
Cooking: 15 min
Servings: for 4 people
Wholemeal Pasta Fusilli 320 gr;
For the courgette pesto:
Zucchini 200 gr;
Pine nuts 30 gr;
Mint 2 gr;
Grated Pecorino 30 gr;
Peranzana monovarietal extra virgin olive oil 125 gr;
Parmesan cheese 30 gr;
Salt to taste
For the crispy courgettes:
Zucchini 200 gr;
Type "0" Soft Wheat Flour with Live Wheat Germ 40 gr;
Medium eggs 1;
Grated Pecorino 10 gr;
Extra virgin olive oil (for frying) 250 gr.
To prepare the whole Fusilli wholemeal pasta with crispy mint courgettes, start with the zucchini pesto: wash and peel the courgettes and with the help of a grater with large holes, chop them. Place the courgettes in a colander and salt them lightly so that they lose the excess liquid.
Then pour them into the mixer, add the grated Parmesan and Pecorino, the pine nuts, the mint leaves, a spoonful of Extra Virgin Olive Oil from Peranzana mono varietal and blend until you get a creamy consistency, then set aside the pesto obtained in a bowl.
So dedicate yourself to the preparation of the crispy courgettes: cut the courgettes first in half and then in half lengthwise, then slice them and cut them into strips.
Pour the type "0" Soft Wheat Flour with Live Wheat Germ into a large and low baking dish and dip a few courgettes at a time to flour them well, then with a sieve remove the excess flour. In a bowl beat an egg, add the Pecorino, mix well and dip the floured courgettes. Pour the extra virgin olive oil into a pan and heat it to reach a temperature of 170 ° (you can measure it with a kitchen thermometer); then fry a few courgettes at a time so as not to risk lowering the temperature of the extra virgin olive oil too much. Let them fry for two or three minutes.
Once they are golden and crispy, drain them, arrange them on a tray lined with paper towels so that they drain off excess frying oil. In the meantime, cook the Whole Wheat Fusilli.
Pour the zucchini pesto into a pan, add a ladle of pasta cooking water to dilute it and, once cooked, drain the pasta and add it to the pan. Turn on the heat just long enough to mix the pasta with the zucchini pesto.
Add the crispy courgettes, mix everything together briefly and your wholemeal fusilli with crispy mint courgettes are ready to be served.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Origin of raw materials||Self-produced|
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