Fusilli 30-70 with cherry tomato confit, basil, mini buffalo mozzarella balls and Taggiasca olives
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For 3/4 people:
220 g Fusilli ‘30-70’
120 g cherry tomato confit
160 g mini buffalo mozzarella balls
40 g Taggiasca olives
Fresh basil leaves
Extra virgin olive oil
Cook the Fusilli in plenty of lightly salted boiling water until they are firm to the bite. Drain and cool in cold water for a few seconds; drain again and dry on kitchen paper.
Drain the cherry tomato confit and cut the tomatoes into pieces. Mix these in a bowl with the mini buffalo mozzarella balls drained from their brine and Taggiasca olives. Add the Fusilli, extra virgin olive oil and plenty of hand torn basil leaves. Add salt and pepper to taste.
Divide between the plates and garnish with a few fresh basil leaves.
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