Fusilli
Fusilli, so called because they were wound around a metal stick that was also used to spin wool, i.e. a spindle. Not very common nowadays, there are still some brands that say they make their fusilli “a mano”, by hand. Here’s a video that shows you how to make them, in case you’re interested!
We use them for pasta that has a nice, liquid sauce, usually a lot of tomato or heavy cream. They’re also, together with farfalle, a good choice for pasta salad in summer. Yum!
Anyway here is a completely improvised recipe. It has no name….if you can think of any good suggestions, please leave them in the comments below!
Here’s what I did:
So, do you have any ideas for a name?
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 