Please enable javascript, or click here to visit my ecommerce web site powered by Shopify.
  • News
  • Directory
  • Events
  • Recipes
  • Funeral Notices
  • Classifieds
  • In classe
  • `

    Fusilli alla Tognazzi

    A creamy pasta dish named after Ugo Tognazzi.

    • 400g fusilli pasta
    • 100g ham, diced
    • 100g black or green olives, pitted and roughly chopped
    • 4 tbsp mayonnaise
    • Extra virgin olive oil

    1. Cook the fusilli al dente in salted boiling water. Drain and turn into a large bowl. Add the ham and olives and dress with oil.
    2. Stir in the mayonnaise. For a lighter version, substitute 2 tbsp of mayonnaise with 2 tbsp of low-fat yogurt. This pasta dish can also be served cold.