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Grilled Halloumi, Fusilli Panes and Salad Roquette Aubergines
Product used in this recipe.
40g of VeroBella Fusilli
110g of Halloumi cheese
5g of rocket leaves
60g of VeroBella Napoletana sauce
40g of eggplant
Vegetable oil for frying
Bread Crumbs
Eggs
Ingredients
1. In boiling water, add salt and cook the Fusilli for as long as indicated on the package.
2. Drain the Fusilli.
3. Dip the Fusilli into the flour, then shake off the excess. Next, run them through the egg to coat it lightly. Finally, lay them in the bread crumbs and turn them over.
4. Fry the Fusilli in vegetable oil until golden colour is reached.
5. Meanwhile, cook the Halloumi cheese into cubes and grill on a pre-heated pan sprayed with cooking oil.
6. Grill 2 round eggplant slices.
7. On the serving dish, add VeroBella Napoletana sauce and top with grilled Halloumi cubes. Garnish with mint leaves.
8. Add 40g of breaded Fusilli pasta.
9. Place 2 round slices of grilled eggplant, top with rocket leaves and garnish with yellow pepper slices.
40g of VeroBella Fusilli
110g of Halloumi cheese
5g of rocket leaves
60g of VeroBella Napoletana sauce
40g of eggplant
Vegetable oil for frying
Bread Crumbs
Eggs
Product used in this recipe.
Method
Product used in this recipe.
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