Spirals Calabrese
| 500 g | BSCHÜSSIG Spirals |
| 1 | half a peel (or as required) of cherry or "date cherry" tomatoes |
| 2-3 | Garlic cloves |
| 1 ball (150 g) of mozzarella or 1 packet (150 g) of mozzarelline | |
| BSCHÜSSIG Olive oil, Salz & Pfeffer | |
| Fresh basil |
The preparation
Pasta
Boil 2-3 litres of fresh water for the pasta and bring to the boil. When the water is boiling, add 1-1½ tbsp salt and then the BSCHÜSSIG spirals and cook "Al Dente" according to the time on the packaging (approx. 7-9 minutes). To make sure you don't miss the time, set the kitchen timer to the shorter time and test the consistency of the pasta from time to time. When the point is reached, drain the pasta and add a few knobs of butter or a little olive oil to taste and mix in.
Supplements
Halve or quarter the tomatoes, depending on their size, and peel and thinly slice the garlic cloves. Heat the olive oil in a pan, add the tomato pieces and garlic and simmer for approx. 10 mins. (on a medium heat), season with a little salt and pepper.
Add a few tablespoons of liquid (stock, water or wine) as required. Then cut the mozzarella into thin slices or the mozzarelline into thirds and mix together with the warm, drained spirals and tomatoes and heat briefly to melt the cheese.
Garnish with basil leaves and coarsely ground pepper from the mill before serving and serve.
arrange.
You can also add a thin trace of fine BSCHÜSSIG olive oil as a flavour enhancer.
drizzle.
En Guete
