John Myers
Fusilli Con Residui
The perfect fusilli con residui recipe with a picture and simple step-by-step instructions.
- 8 piece Skinned tomatoes
- 1 piece Diced carrots
- 3 piece Potatoes
- 150 g Cream
- 0,25 liter White wine
- 10 piece Pickled olives, pitted
- 1 piece Clove of garlic
- Salt
- Pepper
- Chilli flakes
- Marjoram fresh
- Freshly chopped thyme
- Tomato paste concentrated three times
- 2 tablespoon Olive oil
- 250 g Fuslli
- Freshly squeezed lemon juice
- Parmesan cheese
- This is a meal where I used the remaining vegetables from my fridge. You could also add zucchini, eggplant, etc. Heat olive oil in a saucepan, fry the peeled tomatoes with the potatoes and carrots and deglaze with the white wine. Bring it to the boil briefly and chop it up with the blender. Season to taste with salt, pepper, chilli flakes, garlic and lemon juice, possibly with tomato paste. Wash the fresh herbs and add to your taste. Then finally add the cream. Boil the fussilli aldente and then serve with the sauce and top with the olives and cheese.
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