Recipes
Pan-fried fusilli
You can't go wrong with this typical Irpinian recipe. Pan-fried fusilli are a delicious first course, made with ragù, mozzarella and pasta.
To make Sunday lunch special and amaze all your guests, Avellino's pan-fried fusilli are the perfect solution. The Irpinia recipe is easy to make at home and requires the use of few ingredients. Just cook the fresh pasta (fusilli is in fact not the dried pasta format that we all know but a type of fresh pasta typical of these areas) and season it with mozzarella and a tasty homemade ragù .
Finally, grill the pan-fried pasta in the oven to make its interior creamy and warm. Prepare them already in small pieces, to create single portions to heat and serve whenever you want. If you don't have enough, you can prepare more and have an encore for dinner!
Preparation
How to prepare the pan-fried fusilli recipe
Start by preparing the ragù. Pour a generous amount of oil into the bottom of a pan. Wash, clean and finely chop the carrot , onion and celery and fry them over medium heat for a few minutes.
Also add the minced meat , crumbling it with your hands and cook for about 10 minutes, then add the white wine .
Add the tomato sauce and salt . Cook for an hour , with the lid on and over a moderate heat, stirring occasionally.
Once the sauce is ready you can proceed with cooking the fusilli al ferretto . If you can't find this specific shape you can make it at home or replace it with other fresh pasta of your choice (for example trofie or cavatelli).
Once cooked, drain the pasta and season it with the ragù, keeping aside 4 tablespoons to complete the dish, the mozzarella previously cut into cubes and half the parmesan .
Distribute the pasta into 4 earthenware bowls (or small pans) , cover with the sauce kept aside and finish with a final sprinkling of parmesan . Bake in the oven at 180°C for 15 minutes before serving.
An even tastier variant of the dish is obtained by preparing the sauce with crumbled sausage instead of minced meat. It will need the same weight and the procedure does not change. Furthermore, instead of mozzarella, you can also use other string cheeses .
Conservation
For convenience, you can prepare the pan-fried fusilli in advance and finish cooking them in the oven just before serving them. If you have leftovers, store them in an airtight container in the fridge for a maximum of 1 day . If necessary, put them back in the crock and heat them.
Read also
Pan-fried gnocchi
Riproduzione riservata © - WT
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