Fusilli “waves and particles” - Photorecipe
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Author: Marco Bernardini Status: published Published: Apr 11,2008 license cc-by-nc-sa tags: recipe, cooking, food, eat, pasta, basil, italian, cheese, meal, linux user, questo non è un video, 100% microsoft free, basilico, ready to leave, this is not a video, linux, slackware, ricetta, deli, mascarpone, italian cooking, specialty, gourmet, shrimps, sweet basil, gamberi, gimp, the gimp, fusilli,
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Share on TwitterWhy such a strange name for a recipe?
Because, looking at the photo, I noticed cooked fusilli are disposed in a sort of “waves”, but they are “particles”, too, as separate pieces.
Beyond this, it is pretty difficult to find a good name for a recipe, being sure nobody else used it, and I'm quite bored by the lack of fantasy that can be found into the most of recipe books...
The preparation of this recipe is really easy and very fast, but the result is pretty good and always impressing.
*** INGREDIENTS ***
The ingredients are for one person, so you don't have to make strange calculations about quantities like 7/11 of spoon.
Of course feel free to modify the quantities to fit your own taste.
- 70 grams of fusilli (made with durum wheat semolina, i.e. the “normal” Italian pasta)
- a table spoon of “ready-to-eat” small shrimps (mine comes from Greenland and are very tasty)
- a table spoon of mascarpone cheese
- two large leaves of fresh sweet basil (grow your own plant, so you're sure about the quality)
- a teaspoon of extra-virgin olive oil
*** PREPARATION ***
While the fusilli are boiling (I assume you know how to boil pasta “al dente”) put the mascarpone and the shrimps into a salad pot and mix them, smashing the mascarpone with a fork.
Rip in small pieces the sweet basil leaves and add them to the mix above.
When the fusilli are ready drain them and put them into the pot, mixing until the mascarpone melt.
At this point add the oil and mix just another bit.
If you want something “eye-catching”, too, you can decorate the dish with some whole large sweet basil leaves.
A cool white wine, not too strong but “fruity”, is recommended.
