Salsa Verde with Chargrilled Cheese Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil1 Tablespoon
 Plain flour2 Tablespoon
 Cracked black pepper1 Teaspoon
 Provolone cheese250 Gram, cut into 1 centimeter
 Pasta300 Gram (Such As Fusilli)
For the salsa verde
 Anchovy fillets in oil2 , drained
 Capers1 Tablespoon, rinsed
 Green chilli1 , seeds removed finely chopped
 Garlic1 Clove (5 gm), peeled and crushed
 Chopped flat leaf parsley3 Tablespoon
 Chopped fresh coriander1 Tablespoon
 Dijon mustard2 Teaspoon
 Extra virgin olive oil3 Tablespoon
 Wine vinegar1 Tablespoon

Nutrition Facts

Serving size

Calories 684 Calories from Fat 301

% Daily Value*

Total Fat 34 g51.9%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 43.1 mg

Sodium 738.6 mg30.8%

Total Carbohydrates 64 g21.5%

Dietary Fiber 3.8 g15.1%

Sugars 3.3 g

Protein 28 g55%

Vitamin A 35.7% Vitamin C 38.1%

Calcium 51.3% Iron 16%

*Based on a 2000 Calorie diet

Directions

Cook the pasta in a saucepan of salted boiling water according to packet instructions, until al dente.
Meanwhile, to make the salsa verde, chop the anchovy fillets and capers finely using a heavy knife.
Put the chilli and garlic on top and chop again, until very finely chopped.
Transfer to a bowl and add the herbs, mustard, olive oil and vinegar.
Stir the mixture together well.
To cook the cheese, heat 1 tbsp oil in a grill pan, until hot.
Put the flour on a small plate, add the black pepper and mix together.
Dip each slice of cheese into the flour to coat on both sides, shaking off any excess.
Cook in the grill pan for 1-2 minutes on each side, until golden brown, then drain on kitchen paper.
Drain the pasta, then toss with the salsa verde.
Divide between four bowls, arrange the cheese on top, then serve.
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