Torti + Basilico

Parmentier de Torti à la viande


  • 200g of Panzani Torti
  • 750ml milk
  • 1 pinch of nutmeg
  • 1 tsp bouquet garni mixture
  • 3 cloves garlic
  • 8 portions of Laughing Cow cheese
  • 210g of Panzani Basilico sauce
  • 300g of boneless pork loin
  • 2g g de sel fin
  • 1 oignon soit 190g
  • 3 piments végétariens 
  • 3 Le jus d'1/2 citron
  • 2 pincées de 4 épices

Preparations steps

  • 1. Put the salted water on to boil. Once boiling, cook the Panzani Torti. Once cooked, drain and set aside.
  • 2. Prepare your aromatic mixture by finely blending the onion, garlic, parsley and chilli pepper. Set aside in a bowl. Chop your meat into pieces and finely blend it.
  • 3. In a frying pan with a little hot oil on the bottom, brown your meat for 3 minutes. Then add your aromatic mixture, and then Basilico sauce as well as 3 tbsps of water. Then add the salt, spices, lemon juice and chilli paste.
  • 4. In a saucepan, heat the milk up along with 1 clove of garlic and 1 pinch of nutmeg. Once the milk is hot, incorporate the Torti then the Laughing Cow cheese. Then add the nutmeg and bouquet garni mixture. Let the pasta absorb the milk for 12 minutes.
  • 5. Make the shepherd's pie in a lightly buttered baking dish: pour in half the pasta, cover with a layer of meat, and finish off with a layer of pasta. Sprinkle with breadcrumbs and put it under the oven's grill until the breadcrumbs are golden brown.
  • If you don't have any Laughing Cow cheese, use a spreadable cheese instead!

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