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fusilli tricolor

- Valdigrano

Valdigrano Fusilli Tri-color n.160

Pasta made with durum wheat semolina, tomato and spinaches.
Cooking time: 12 min.

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Fusilli tricolore

Tri color fusilli cold

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Fusilli tricolore
Tri color fusilli cold
Cold dish , refresh hot summer
INGREDIENTS

Four 4 people

250 g fusilli
half melon
1 thick slice ham 100 g
rocket
1 lemon
extra virgin olive oil
salt

Dish preparation

Cook fusilli in boiling salted water, drain when still al dente. Pour with a bit of olive oil and leave it to cool down.
Then prepare the vegetables and fruit. Cut the melon, clean from seeds and cut into cubes. Cut the ham into slices. Wah the rocket, dry and tear into pieces by hand.
In a bowl, pour olive oil, add the lemon juice, salt, pepper and mix.
Put the pasta in a large bowl, add ham, melon, rocket and then put the lemon sauce, mix and serve.

pasta tricolore

Mediterranean Pasta

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pasta tricolore
Mediterranean Pasta
INGREDIENTS

FOR 6 PERSONS:

500g tri-color pasta, shortcut
300g ham steak, thick slices
200g mozzarella cheese
150g mushrooms
1 red onion
100g pitted black olives
4 artichoke hearts (optional)
200ml olive oil
1 lemon
basil, salt

Dish preparation

Cook pasta in salted water.
Chop ham and mozzarella, peel onion and cut onion rings.
Cut olives, mushrooms and artichokes (if desired).
Put in a bowl lemon juice, salt, pepper and oil, stirring. Add grinded basil and stir.
Pour pasta in a bowl and add other ingredients.
Season with vinaigrette, stir well and serve.