Fusilli

Bouchées panées aux Fusilli et sauce labneh

Ingredients

4
20min
  • 500g of Panzani Fusilli
  • 6 Eggs
  • 1 kg of Bread Crumbs
  • 500g of flour
  • 20g of sumac
  • 4 g of salt
  • 300g of Labneh
  • 15g of basil
  • 4
pasta

Preparations steps

  • 1. For the fried Fusilli : Cook the Fusilli for 4 or 5 minutes. Drain the Fusilli completely. Mix the Fusilli with the flour and sumac. Dip the Fusilli into the egg mixture then thoroughly coat with bread crumbs. Fry the Fusilli till it becomes golden.
  • 2. For the dip : Put the labneh in a bowl. Add the basil, the salt, the black pepper, the onion powder and the seedless tomato and mix
  • 3. Put the Fusilli in a serving dish with the dip aside.

You might also like

Pipe Rigate aux petits pois, au jambon et à la crème de fromage Pipe Rigate
25min
4
Make recipe
Spaghetti Amatriciana Spaghetti
25min
4
Make recipe
Salade de Pipe Rigate aux épinards et tomates séchées Pipe Rigate
50min
4
Make recipe
Mini Penne aux dés de jambon et légumes Penne Rigate
20min
6
Make recipe