HOW TO
“This is something different; a warm salad full of the flavours of sunshine”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the fusilli apart in the event that they have clumped at all.
- Plunge into the boiling water for 2 minutes.
- Meanwhile briefly warm the dressing in a pan, preferably with curved sides so you can toss/roll the pasta easily, and remove from the heat.
Drain the fusilli thoroughly, add to the pan and use a large spoon to mix the hot pasta with the warm dressing – ensuring it is all evenly coated. - Carefully transfer to a warm bowl and sprinkle with the crumb.
ALLERGENS
Gluten, sulphites
“This is something different; a warm salad full of the flavours of sunshine”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the fusilli apart in the event that they have clumped at all.
- Plunge into the boiling water for 2 minutes.
- Meanwhile briefly warm the dressing in a pan, preferably with curved sides so you can toss/roll the pasta easily, and remove from the heat.
Drain the fusilli thoroughly, add to the pan and use a large spoon to mix the hot pasta with the warm dressing – ensuring it is all evenly coated. - Carefully transfer to a warm bowl and sprinkle with the crumb.
ALLERGENS
Gluten, sulphites
