THE fusilli alla vesuviana they are a tasty first course that, when brought to the table, leaves everyone satisfied. A prescription easy and delicious based on simple ingredients and typically Mediterranean: fresh tomatoes, mozzarella fiordilatte and a little pecorino. Half an hour of time, a pass in the oven and … enjoy your meal!
Ingrediants
- 320 g of fusilli
- 500 g of perini tomatoes
- 100 g of fiordilatte mozzarella
- 40 g of grated pecorino romano
- dried oregano
- extra virgin olive oil
- salt
- black pepper
THE fusilli alla vesuviana I’m a first course baked, which brings to the table simple ingredients and the flavors of Campania: fresh tomatoes, mozzarella fiordilatte and a little bit of pecorino cheese grated. They are a kind of “cousins” of the Gnocchi alla Sorrentina and they are just as delicious!
A very easy recipe And quick to prepare, also perfect for a dinner organized at the last moment. The sauce is partially cooked in a pan while the pasta cooks very al dente and a final pass in the oven gives an irresistible crust.
For prevent the mozzarella from releasing too much water during cookinga, cut it into slices at least 15 minutes before use and spread it out on a wire rack or in a large colander, so that part of the whey drips.
Tomato and mozzarella is a winning pairing that makes a easy pasta dish always delightful. And if it is au gratin it becomes irresistible, like the rigatoni flan.
OTHER TASTY RECIPES: Nests of baked spaghetti with mozzarella and vanilla tomato, Risotto with tomato, mozzarella and herbs, Pennette pizza au gratin, Lasagna with tomato bread, mozzarella and basil
How to prepare: Fusilli alla vesuviana
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Fusilli alla vesuviana
To prepare the Vesuvian fusilli, start blanching the tomatoes in boiling water for a few seconds. Drain them, let them cool, peel them, remove the seeds and chop them coarsely. Transfer them to a pan and add the chopped mozzarella.
Add the grated pecorino, 4 tablespoons of oil, a pinch of salt, oregano and mix. Bring plenty of water to a boil, add a pinch of salt and throw in the pasta. At the same time, put the pan with the sauce on the heat and cook over medium heat until the pasta is cooked but still al dente. Drain the fusilli and transfer them to the pan.
Mix and transfer everything to a lightly oiled baking dish. Sprinkle with ground pepper and brown in a hot oven at 200 ° for 5-10 minutes.
Remove from the oven the Vesuvian-style fusilli and serve immediately hot.
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