Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Fusilli al Telefono
Ingredients
- 2 tablespoons plus 2 teaspoons coarse salt
- 1 pound good-quality fusilli
- 2 tablespoons grape seed oil
- 1 clove garlic, thinly sliced
- 2 (1-pound, 12-ounce) cans peeled whole San Marzano tomatoes
- 15 large fresh basil leaves, julienned
- 1/4 teaspoon freshly ground black pepper
- 1 pound whole milk mozzarella di bufala, cut into 1/4-inch pieces
- Grated Parmesan cheese, optional
Details
- Servings: 6
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- japanese
Comments
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