This is my type of fusilli. Light, tasty, lots of greens. It is my first time making fusilli and I'm loving it! My kids loved too! I also used some Chinese cooking techniques for this recipe, it's acutely very easy. Garnishing some fresh mint leaves is a great idea, it helps to bring out the good flavour of the sausage. I made video for the recipe in Chinese, however there is the english subtitle.
- 100 grams of fusilli
- 2 - 3 tbsp of Siciliana sauce
- 1 tbsp olive oil
- 10 grams salt
- 1 litre water
- 1 sausage (sliced)
- 4 asparagus (cut as long as a fusilli)
- 1 tbsp ground garlic
- A quater onion (diced)
- 1 tbsp ground cheese
- Fresh mint leaves for garnishing
- Bring abundant water to boil in a large pot and add salt (as a general rule 1 litre of water and 10 grams of salt can be used to cook 100 grams of fusilli)
- When water is boiling add pasta to water. Stir a couple of times to avoid fusilli sticking to the pot or to each other.
- Cook the fusilli for 8 - 10 minutes, drain and transfer to a plate.
- In a large skillet, heat oil and ground garlic, stir for about half minute. Add chopped onion. Stir fry the onion for about 2 - 3 minutes until the onion is tender, add sausage slices. Fry the sausage over medium heat until sausage fat is almost rendered, about 3 minutes. Add asparagus to center. Raise heat to medium-high, and keep stirring, about 3 - 4 minutes. Reduce heat to medium, sprinkle asparagus with salt. Add Siciliana sauce, cook mixture. Then add the fusilli, mix everything evenly.
- Transfer the fusilli to a serving plate. Stir in mint or parsley, season with pepper and top with cheese.
I’m not that much of an internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back down the road restaurant in southallReplyDelete