How to cook Fusilli:
Add to boiling water with salt, and boil for around 5 to 7 minutes, or until al dente.
Serve cold in a salad.
Serve hot with a tiny drizzle of olive oil top with sautéed vegetables or tuna chunks.
Top with a light, hearty, or with your favorite pasta sauce.
Pair with fresh flavors like tomato sauce and mild soft cheese.
Fusili al Salmone
*recipe courtesy of divella.com.au
400g GF Corn & Rice Fusilli
150g smoked salmon
1 clove of garlic
1 cup of single cream
Brown the butter in a small frying pan and season with the clove of garlic, then remove to a larger frying pan and discard the garlic.
Place the frying pan on the heat and add the cream, the chopped salmon, a little grated zest of lemon, and a pinch of salt and mix carefully. Meanwhile, boil the pasta spirals in plenty of salted water, drain well “al dente” and toss into the frying pan with the salmon mixture.
Stir for a few minutes on the heat, adding a little more butter as required, and finish off with a dash of freshly ground pepper.
Serve and enjoy!
Enjoy good pasta even with gluten intolerance or celiac. This gluten-free pasta is perfect for coeliacs and individuals on a gluten-free diet, which allows having fun with the Mediterranean cuisine for the main dish without the bother of gastrointestinal troubles.
Store in a cool dry place.