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Elicoidali in finger food

Introduction

This finger food is ideal for accompanying all types of aperitif. Obviously, the pasta is cold and served as a finger food as an alternative to the traditional flaky and shortcrust pastry bites that contain more fat than the usual pasta. The filling must be different, tasty and rather soft, but never too runny; guests can appreciate the quality of the finger food and whet their appetites by savouring the desired quantity.

Method

Cook the pasta according to the instructions on the packet and leave to cool in a vertical position so that it assumes the required shape. Place the cheeses in a large bowl and mix together gently with the vinegar, Tabasco and pepper. Blend together carefully and fill the pasta. Garnish the finger food with little pieces of the different ingredients available. To present the dish, serve on a bed of salad leaves. To make the dish richer, change the filling and use a variety of cheeses or a mixture of different ones. Ricotta is a good basis as it can be worked together with other finely chopped ingredients.

Ingredients for 4 people
12 Elicoidali
80 gr ricotta made of cow and ewe’s milk
20 gr mascarpone cheese
20 gr goat’s milk cheese
2 drops Tabasco
2 drops balsamic vinegar
young lettuce
king prawns to garnis
olives
capers
salt
pepper

Bronze-drawn durum wheat semolina pasta

845 Elicoidali

845 elicoidali845 elicoidali confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g