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Pork fusilli

Ingredients

Adjust Servings:

	200 g fusilli pasta
	200 g pork
	1 tablespoon of mayonnaise
	1 tablespoon of dried tomatoes
	2 tablespoons of basil
	100 g heavy cream
	50 g parmesan
	salt

Nutritional information

91 g

Protein

78 g

Fat

142 g

Carbs

1632

Calories

Pork fusilli

Name: Pork fusilli
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: fusilli pasta: 200 g; pork: 200 g; mayonnaise: 1 tablespoon of; dried tomatoes: 1 tablespoon of; basil: 2 tablespoons of; heavy cream: 100 g; parmesan: 50 g; salt

with parmesan cheese

Features:

Cuisine:

Italian

20 min
Serves 2
Easy

Ingredients

200 g fusilli pasta
200 g pork
1 tablespoon of mayonnaise
1 tablespoon of dried tomatoes
2 tablespoons of basil
100 g heavy cream
50 g parmesan
salt

Directions

For the pork fusilli dish, choose durum wheat pasta. You can experiment with the ingredients for this dish, use different herbs and spices, add several types of cheese, such as mozzarella.

Steps

Done

preparation

1. Put a pot of water on the fire, add salt. After the water boils, put the fusilli pasta in it.
2. While the pasta is boiling, wash and cut the pork into small pieces. I choose pork with fat content, then the dish will be juicier.
3. Place the pork in a bowl, add mayonnaise and spices (I like a mix with dried tomatoes, garlic and basil), mix well. You can marinate the pork in advance overnight or at least 2 hours before cooking, then the meat will be soft and soaked in the marinade.
4. Heat a large frying pan, fry the pork over low heat until done, add cream at the last minute.
5. Drain the water from the pasta, add the fusilli to the fried pork and mix well.
6. Place the hot pasta with pork on serving plates and sprinkle generously with grated Parmesan. You can also garnish with basil leaves.

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Pork fusilli

with parmesan cheese

Ingredients

Directions

Steps

preparation

Chef Hanna

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