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Lisa Felton Nash
Trottole with tomatoes and mozzarella
A tasty Italian recipe. The starter contains the following ingredients: cherry tomatoes (on the branch), olive oil (with garlic chillies), balsamic vinegar, mini-balls of mozzarella, trottole (pasta) and watercress.
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Ingredients
Directions
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Preheat the oven to 225 ° C. Brush the to to the truss with oil and put them on the baking sheet. Sprinkle some salt and drizzle with some balsamic vinegar. Put the baking sheet in the middle of the oven and roast the to 10 minutes. Halve the mozzarella balls.
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Cook the trottole according to the instructions on the package. Spoon a few tablespoons of cooking liquid into a bowl. Drain the trottole and put the pasta back in the pan. Stir the remaining oil through the paste. When the pasta is too dry, add a dash of the trapped cooking liquid.
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Divide the pasta over 4 warm deep plates. Cut the bunch with to in 4 pieces and spread the to and minimozzarella over the plates. Put a tuft of watercress on the pasta and drop some balsamic vinegar over it.
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Nutrition
355Calories
Sodium12% DV290mg
Fat31% DV20g
Protein28% DV14g
Carbs10% DV30g
Fiber8% DV2g
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