Spirelli with courgette and chorizo
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20 minutes
Ingredients
For 4 persons
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500 g
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-
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6 dl
warm water
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2 tbsp
olive oil
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120 g
chorizo
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1
courgette
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1
tomato
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1
ball of mozzarella
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50 g
green olives
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2
sprigs of thyme
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freshley ground black pepper
Anco Professional Cooking-resistant Trivelli tricolore
This pasta variant has the same shape as trivelli, but has 3 different colors. Ranging from traditional amber yellow over red (tomatoes) to green (spinach). It has a fun and playful shape, feels surprisingly in the mouth and holds well to sauces. Can be eaten hot or cold, and is very popular with cold pasta salads and chicken. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies if the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta does not stick.
Preparation
- Cut the chorizo into half-moon shapes, the courgette and mozzarella into cubes and the olives into slices.
- Cut the tomato into four pieces, remove the flesh and cut into cubes.
- Heat the oil in a pan and sauté the chorizo.
- Pluck the leaves from the thyme and mix with the chorizo.
- Add the courgette and sauté briefly with the chorizo. Season with pepper.
- Reduce the heat and add the spirelli together with the water. Stir constantly until all the water is absorbed.
- Add the tomato and olives and stir through the other ingredients for two minutes.
- Divide the spirelli-chorizo mixture among four plates and immediately add the mozzarella cubes.
- Season with black pepper and finish with a sprig of thyme.
