A tasty and colorful first course, typical of Italian cuisine. Fusilli pair perfectly with the freshness and crunch of the peppers, enriched by the flavor of black olives and creamy cheese. A light sauce based on mustard and wine vinegar completes the dish, giving it a touch of acidity. Ideal for a summer lunch or dinner.
Cook the fusilli in plenty of salted water and drain them al dente
Clean the peppers by removing the seeds and inner membranes, wash them and cut them into strips
Heat two tablespoons of oil in a pan and sauté the cumin seeds for a few minutes
Add the peppers and continue cooking for a few minutes over fairly high heat
Salt, pepper and drizzle with one tablespoon of vinegar
Put the fusilli in a bowl and dress them with the peppers and cumin seeds, then add the olives cut in half
Let the salad rest at room temperature for an hour
Meanwhile prepare the accompanying sauce: whisk the remaining vinegar with salt and pepper, incorporate the creamy cheese and the mustard and loosen with the oil
Serve it on the side in a sauceboat
Pan
Knife
Bowl
Italia
| Energy (kcal) | 280.2 |
| Carbohydrates (g) | 45 |
| of which Sugars (g) | 14.77 |
| Fat (g) | 5.31 |
| of which Saturates (g) | 1.63 |
| Protein (g) | 10.92 |
| Fiber (g) | 10.03 |
| Sale (g) | 0.06 |
