Italian
Fried Macaroni with Fresh Sauce
by Chef in Camicia · 306K subscribers on YouTube
Fried pasta coated in Parmesan, filled with creamy cheese, and served with a vibrant tomato and basil sauce. A perfect summer antipasto.
- Difficulty
- medium
Ingredients
9 items- Mezze Maniche RigateShort ridged pasta, boiled to three-quarters done
- FlourFor dusting the pasta before frying
- Olive OilFor frying and for the sauce; extra virgin preferred
- Grated ParmigianoGrated Parmesan for coating the fried pasta
- Spreadable CheeseCream cheese for filling
- 6 pcsCherry TomatoesCherry tomatoes, coarsely chopped
- Fresh BasilFresh basil leaves, coarsely chopped
- SaltTo taste
- PepperTo taste
Method
- Boil the pasta until three-quarters cooked. Drain and shock in ice water, then dry thoroughly.
- Dust the dried pasta in flour.
- Heat a generous amount of olive oil in a pot for deep frying.
- Fry the pasta in batches until golden and crispy. Drain on paper towels.
- Immediately toss the hot fried pasta in grated Parmesan cheese to coat.
- Prepare the sauce: coarsely chop the cherry tomatoes and fresh basil. Mix with olive oil, salt, and pepper.
- Fill a piping bag with cream cheese and pipe into the hollow center of each fried pasta piece.
- Arrange the filled pasta on a plate and spoon the fresh tomato-basil sauce around or on top. Serve.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
