Bronze-drawn durum wheat semolina pasta
Bronze-drawn durum wheat semolina pasta
845 Elicoidali
| 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 |
Elicoidali in finger food
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.
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.
