Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Friggionne Fusilli Bake with Oregano and Mozzarella Crust
Friggione is a Bolognese onion sauce, slow-cooked until sweet with vinegar and sugar. Buffalo mozzarella and oregano crumbs on top before it goes under the grill.
Alannah Wiseman
Feeds: 4
50 minutes
Ingredients
-
40g of butter
-
1 large white onion, finely sliced
-
1 tin of good quality tin of chopped tomatoes
-
2 tsp of granulated sugar
-
1 tbsp of red wine vinegar
-
large handful of fresh basil leaves
-
40g of fresh white breadcrumbs
-
1 tbsp of dried oregano
-
1 ball of buffalo mozzarella, torn into small bite size piece
Method
1
Start by making the sauce. Add half the butter to a saucepan and place on a low heat. Once melted add the onion then gently cook for 15 minutes, stirring occasionally until the onion is super soft and translucent.
2
Add the sugar and vinegar and stir again before cooking for a further 2 minutes. Add the chopped tomatoes and season generously with salt and pepper. Leave this to gently simmer for a further 20 minutes, stirring regularly to ensure it doesn’t stick.
3
Make the breadcrumbs by adding the renaming half of the butter to a small saucepan and place on a medium heat. Once melted add the breadcrumbs and dried oregano and fry for 3-4 minutes stirring regularly until golden brown and crispy. Remove from the pan and leave to one side.
4
Meanwhile, place a large pan of salted water on to boil for the pasta. Preheat the grill to high.
5
Once the sauce has five minutes left, add the fusilli to the boiling water and cook for 4 minuets until al-dente.
6
Drain the pasta once cooked and stir into the sauce along with the fresh basil. Tip this to a baking dish or tray and spoon over the oregano breadcrumbs and torn mozzarella. Place under the preheated grill for 4-5 minutes until golden brown and bubbling.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
