Ingrediente
300 gr paste rotini fierte si strecurate de apa
100 gr de mazare verde data in clocot cateva minute, strecurata si lasata sa se raceasca
100 gr de jambon taiat in cuburi mici
50 ml de ulei
sare, piper dupa gust
50 ml de otet balsamic
100 gr mozarella proaspata, taiata in cuburi mici
Preparare
Amestecati pastele cu ingredientele de mai sus si lasati salata 30 minute inainte de a fi servita.
Recomand un vin duke precum un Cotnari ori un Muscat.
e “fusili” nene…! :)))
Zau, pot arata pachetul cu pricina si eticheta. Seamana, dar nu rasare.
Spre convingerea onanimului pitit dupa nick-ul semnificativ de “pui de dac” parca scos din insectarul lui ICDragan voi publica in alta parte ambalajul si cu producatorul.
Uneori termenul de fusili este inlocuit cu rotini.
Sugerez savantului expert sa mai lectureze macar wikipedia :
“Rotini is a type of helix- or corkscrew-shaped pasta. The name is supposed to derive from the Italian for twists, but the word “rotini” does not exist in Italian. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle (“wagon wheel” pasta).Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.
Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.”