fusilli-500Fusilli amatriciana souce recipe, why not? Fusilli (‘spindles’) are an industrial semolina pasta, a triple helix, like an elongated propeller or fan blade. The design is not only great for holding sauces, but is delightful to behold and has an unmistakable mouth-feel. So why do it's very easy: bring at leat 4 quarters of water to a rolling boil. Add 1 tablespoon of salt. When the water is boiling, add the fusilli, cooking according to the directions on the box (generally from 8-10 every brand indicate different time for its own fusilli). Drain.n't you try Fusilli with the amatriciana souce? For the Amatriciana souce see our recipe. Want to cook this recipe in minutes? You can uses Fusilli De Cecco Since 1886 De Cecco have liked our pasta to be bronze drawn and slowly dried because they like it to fall into the plate full of taste, rough and always "al dente". Even though their taste has not changed, as  they feel the same love for tradition, they have continued to improve our production technologies. Buy it for 2 € to the Italia Regina Shop  

About Chef

The chef that have tought the recipes you find in this website is the tradition that from a grandmother to a daughter has passed the secred of good living.

Nonna Maria

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