What is fusilli, features of the preparation of pasta. TOP 7 recipes for fusilli pasta.
Fusilli is an Italian pasta made in the shape of small spirals. The raw material for the production of such a short pasta is high quality durum wheat. Most often, fusilli is used to make pasta. Firstly, it is very convenient, because, due to their unusual shape, they can hold the sauce, thus making the dish more juicy. Secondly, they go well with many ingredients, they can be served both with seafood and meat, and even just with vegetables.
Features of cooking fusilli
From Italian, the word "fusilli" is translated as "small spirals". They actually come in a variety of sizes. One of the varieties of these pasta is the so-called "rotini". They are often confused as they also have a spiral shape. They differ from fusilli in a more swirling spiral.
Fusilli pasta also comes in a variety of colors. Most often they are painted green or red. To do this, use beets or spinach.
It is customary to throw fusilli into already boiling and rather salty water. They need to be cooked for about 11 minutes, but another time may be indicated directly on the package.
Fusilli can be used for more than just making pasta. They are also often added to salads or first courses.
Another advantage of fusilli is that, unlike spaghetti, they are much more convenient to eat. Especially if you do not know how to handle devices beautifully. In this case, you will definitely not embarrass yourself in the institution.
Fusilli pasta, like its other types, is served in special deep bowls with large sides or in ordinary deep bowls. Fork and knife are served from cutlery.
Fusilli pasta can be sprinkled directly with cheese or served separately in a cheesecake. The dish goes well with dry white or young red wine, as well as plain water.
TOP 7 fusilli recipes
There are many recipes using fusilli. They go well with meat, fish and seafood. You can also choose the sauce to your taste. As for cheese, here you can safely choose any kind.
Chicken fusilli with 3 types of cheese sauce
Fusilli with chicken is one of the most common and everyone's favorite pasta cooking options. Delicate chicken fillet goes well with herbs and vegetables. A sauce made from several types of cheese will add a special flavor to the dish.
- Caloric content per 100 g - 726 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Fusilli - 400 g
- Chicken fillet - 300 g
- Arugula - to taste
- Cherry tomatoes - 8 pcs.
- Oregano - to taste
- Salt - 1/2 tsp
- Ground black pepper - to taste
- Olive oil - 1 tablespoon
- Flour - 3 tablespoons (for the sauce)
- Butter - 50 g (for the sauce)
- Cream 33% - 200 ml (for sauce)
- Milk - 400 ml (for the sauce)
- Cheddar cheese, dorblu, mascarpone - 200 g each (for the sauce)
- Salt - 1/4 tsp (for the sauce)
Step by step preparation of chicken fusilli with 3 types of cheese sauce:
- Let's make the sauce first. The butter must be mixed with flour and then boiled over low heat. The mass should be homogeneous. Pour in milk and cream gradually. Stir the sauce all the time. It should thicken.
- Cut the dorblu cheese into small cubes, grate the cheddar cheese on a medium grater. Add all 3 types of cheese to the saucepan. Gradually the sauce will thicken as the cheese begins to melt. Then the stewpan can be removed from the stove. Season with salt and stir. Let it cool slightly.
- Boil fusilli according to package directions. This takes about 11 minutes on average.
- Cut the chicken fillet into small pieces. Season with salt, add a little pepper. Fry the meat in olive oil on both sides until golden brown.
- Cut the tomatoes in half or 4 pieces, depending on their size.
- Place the fusilli, chicken and tomato slices on a plate. Add oregano and stir gently. Decorate the top with arugula. In this case, it is better to serve the sauce not in portions, but in a common saucepan.
Fusilli with shrimps in creamy garlic sauce
Fusilli with shrimps is most harmoniously combined with a creamy garlic sauce. You can buy a ready-made sauce, you can find it in almost any grocery store, but it is better to make it at home. It doesn't take long to cook and doesn't require a lot of ingredients. With homemade sauce, the pasta will turn out to be incredibly aromatic and tasty. The main secret of cooking a delicious dish is that the sauce and pasta must be cooked at the same time. With store-bought sauce, the pasta will not be like that at all.
Ingredients:
- Fusilli - 300 g
- Shrimp - 200 g
- Lemon juice - 2 tablespoons
- Salt to taste
- Bay leaf - 2 pcs.
- Black peppercorns - 2 pcs.
- Grated Parmesan cheese - to taste
- Cream (20%) - 50 ml (for the sauce)
- Flour - 2 tablespoons (for the sauce)
- Garlic - 2-3 cloves (for the sauce)
- Onions - 1 pc. (for the sauce)
- Butter - 1 tablespoon (for the sauce)
- Lemon juice - 1 tablespoon (for the sauce)
- Salt to taste (for the sauce)
- Pepper - to taste (for the sauce)
- Parsley - 1 bunch (for the sauce)
Step by step preparation of shrimp fusilli with creamy garlic sauce:
- First you need to start cooking shrimp. Initially, they need to be boiled in salted water and then fried. Add a little bay leaf and a couple of black peppercorns to the water.
- Next, the shrimp must be peeled. Then fry in olive oil until tender. Add some lemon juice and cover. We leave it on the switched off stove, this will allow you to keep the temperature longer.
- At this time, you need to boil the fusilli in well salted water for 10 minutes. The packaging may have a different time stamp.
- Rub onion and garlic on a fine grater. Fry them in olive oil, add flour and mix well. Next, pour in the cream and simmer in a pan for a few more minutes. The sauce should thicken. Add lemon juice and remove from stove. Chop the parsley finely and add to the sauce, mix well.
- During this time, the pasta is almost ready. Put them on a plate, add shrimp. Top with sauce and garnish with Parmesan cheese.
Fusilli with mushrooms and pepper
Fusilli with mushrooms and peppers is one of the most popular pasta recipes that even vegetarians will love. Thanks to the addition of sweet pepper, the dish will have a slightly sweet taste. In this case, the sauce will really be superfluous, we will season the pasta with olive oil.
Ingredients:
- Fusilli - 300 g
- Olive oil - 1 tablespoon
- Mushrooms (champignons) - 150 g
- Sweet pepper - 2 pcs.
- Butter - for frying
- Salt to taste
- Pepper to taste
- Paprika - 1 tsp
- Arugula - for decoration
- Parmesan cheese - for garnish
Step by step preparation of fusilli with mushrooms and peppers:
- Cut the sweet pepper into strips. We clean the mushrooms and cut in half. Add butter to a well-heated frying pan. Then fry the mushrooms and peppers until tender. Salt, add pepper and paprika. At the same time, we mix everything.
- While mushrooms and peppers are being cooked, it is necessary to cook the fusilli. Cook until Al Dente. On average, cooking takes no more than 11 minutes.
- Put fusilli, mushrooms and peppers on a plate, pour them on top with a couple of drops of olive oil.
- On a coarse grater, grate the cheese and sprinkle over the pasta. Top with fresh arugula and serve.
Note! To make the pasta Al Dente, you need to cook it for a couple of minutes less than indicated in the cooking instructions.
Fusilli with salmon and broccoli
Fusilli go well with vegetables, in this case we will use broccoli. As for fish, you can take it both fresh and lightly salted. In the second case, you simply do not need to salt the paste. We will use creamy sauce as a dressing, and red caviar and fresh parsley are perfect for decoration. No cheese is used for this recipe. As you know, it is not accepted to serve it with pastas with fish.
Ingredients:
- Fusilli - 400 g
- Salmon fillet - 300 g
- Broccoli - 200 g
- Salt to taste
- Pepper to taste
- Red caviar - 1-2 tablespoons
- Parsley - 1 bunch
- Onions - 1 pc. (for the sauce)
- Garlic - 3 cloves (for the sauce)
- Flour - 2 tablespoons (for the sauce)
- Butter - 50 g (for the sauce)
- Dry white wine - 2 tablespoons (for the sauce)
- Cream (20%) - 200 ml (for the sauce)
How to prepare fusilli with salmon and broccoli step by step:
- First, let's prepare our sauce. Finely chop the onion with garlic or grate. Fry onion with garlic in butter and add flour, mix everything thoroughly. Add wine to the pan and simmer for another 5 minutes. After the time has passed, add the cream and leave it on the stove until it thickens.
- Cut the fish into small cubes and cook in salted water until tender. It will take 20-25 minutes. We transfer the already cooked fish to the pan to the sauce, mix and leave to simmer over medium heat. It will take about another 10 minutes.
- At this time, rinse the broccoli well and cut off the stem part. It must also be boiled. Immerse broccoli in boiling salty water for 5 minutes. Then you need to drain the water and put the broccoli in a bowl.
- Boil fusilli in salted water. The packaging with pasta will indicate how long it will take.
- Put the finished fusilli on a plate, add the broccoli. Top with creamy salmon sauce. Garnish with finely chopped parsley. Place a spoonful of red caviar in the center and serve.
Fusilli with tuna and spinach
The combination of fusilli with tuna and spinach will be no less tasty. Despite all the sophistication of the dish, it is prepared quickly enough and does not require many ingredients. Another plus is that you don't have to use fresh tuna. It is better not to take frozen fish, as it will already be tasteless. But canned tuna is perfect, you can fill the paste with juice from it. Fresh spinach leaves will give the dish a peculiar zest and perfectly accentuate its taste.
Ingredients:
- Fusilli - 250 g
- Fresh spinach leaves - 100 g
- Onions - 1 pc.
- Canned tuna (in oil or its own juice) - 1 jar
- Olive oil - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Grated Parmesan cheese - 100 g
How to prepare fusilli with tuna and spinach step by step:
- Finely chop the onion or grate it on a medium-sized grater. Add olive oil to a preheated pan. A couple of drops are enough. Fry over medium heat.
- Cut the spinach leaves or tear them into small pieces with your hands. Add them to the onion pan and mix well. We keep it on the stove for another 2-3 minutes.
- Put the tuna from the jar into a bowl and knead it with a fork. You don't need to drain the tuna juice or oil, it will come in handy. Add the already mashed tuna to the pan and pour half of the oil or juice from the jar.
- Boil fusilli according to the instructions. If you make AL Dente pasta, it tastes even better. In this case, you need to cook them for a couple of minutes less than indicated on the package. It is important to boil fusilli in salted water.
- Add already cooked pasta to the pan. Salt and pepper to taste. Pour all the oil or juice remaining in the jar there. Mix everything and leave on the stove for another 5-7 minutes.
- Lay out on plates, sprinkle with parmesan on top, previously grated on a fine grater.
Fusilli with vegetables and aioli sauce
As you know, fusilli go well with many ingredients. But it is believed that this type of pasta is most often served with vegetables. Fusilli with vegetables is a great option for both lunch and dinner. Incredibly light and aromatic, Aioli garlic sauce works well with vegetable pasta.
Ingredients:
- Fusilli - 400 g
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Green bell pepper - 1 pc.
- Red bell pepper - 1 pc.
- Salad onion - 1 pc.
- Olive oil - for frying
- Salt to taste
- Dried basil - pinch
- Garlic - 8 cloves (for the sauce)
- Egg yolk - 1 pc.(for the sauce)
- Lemon juice - 1 tsp (for the sauce)
- Salt - 1/2 tsp
- Ground black pepper - 1/4 tsp (for the sauce)
- Fresh dill - 1 bunch (for the sauce)
- Olive oil - 150 ml (for the sauce)
Step by step cooking fusilli with vegetables and aioli sauce:
- First, prepare the sauce, as it should brew well. To do this, rub the garlic on a fine grater or pass it through a press. Beat the egg white until foam forms, mix with garlic. Pour in olive oil and lemon juice. Salt and pepper. Finely chop the dill and add to the sauce. Mix everything well. Beat with a mixer for a couple of minutes. Cover the resulting sauce with cling film and refrigerate for at least half an hour.
- Before preparing the fusilli, wash all the vegetables. Cut the eggplants and zucchini into small squares, cut the carrots and two types of pepper into strips. Finely chop the onion and fry until golden brown. Add vegetables to the pan, salt and season with basil. Mix well, cover with a lid and leave to simmer over low heat. For about 10-15 minutes.
- Boil the fusilli in salted water until tender, according to the instructions on the package.
- Put ready-made pasta on plates, add vegetables, pour aioli sauce on top and serve.
Fusilli with mussels in honey-mustard sauce
Fusilli with mussels is a great dinner option for seafood lovers. Honey mustard sauce will give the pasta a spicy-sweet taste. Honey notes combined with hot mustard make the perfect dressing for mussel pasta. This sauce will be a kind of highlight.
Ingredients:
- Fusilli - 300 g
- Mussels - 250 g
- Olive oil - 1 tablespoon
- Bay leaf - 1 pc.
- Salt to taste
- Black peppercorns - 2 pcs.
- Mayonnaise - 2 tablespoons (for the sauce)
- Dijon mustard - 1 tsp (for the sauce)
- Mustard beans - 1 tablespoon (for the sauce)
- Honey - 2 tsp (for the sauce)
- Lemon juice - 1 tsp (for the sauce)
- Olive oil - 1 tsp (for the sauce)
- Onions - 1 pc. (for the sauce)
- Garlic - 3 cloves (for the sauce)
Step by step preparation of fusilli with mussels in honey mustard sauce:
- To prepare the sauce, finely chop the onion and garlic. Mix the rest of the ingredients in a deep bowl. Cover with cling film and refrigerate.
- Next, we will cook mussels. Boil them in salted water, add black peppercorns and bay leaves. This will give them an incredible smell and make them softer. Then fry the mussels in olive oil. Next, turn off the stove, cover the pan with a lid.
- Boil fusilli until tender. The package will contain instructions for how long to cook pasta.
- Put the already cooked fusilli on a plate, add the mussels, pour the sauce on top and serve.
