Fusilli « Greek style » with olives and feta
Recipe Weight: 503g per Portion
| HILCONA Fusilli, 5 kg, IQF | 2.500 kg |
| Olive oil | 0.150 l |
| Onions, chopped into 3mm cubes | 0.200 kg |
| Ratatouille vegetables, 5 mm | 1.200 kg |
| Garlic, chopped | 0.020 kg |
| Diced tomato, fresh | 0.200 kg |
| Black olives, pitted | 0.200 kg |
| Green olives, pitted | 0.200 kg |
| Salt | 0.020 kg |
| Black pepper, fresh from the mill | 0.003 kg |
| Feta cubes | 0.300 kg |
| Freshly chopped herbs | 0.015 kg |
| Oregano bunch | 0.030 kg |
Preparation
With the concept "One Pot Pasta" of Hilcona, it’s ready in 2 minutes !Preparation:
• Prepare all the ingredients
Method:
• Heat the rapeseed oil in a non-stick frypan and heat the ratatouille
• Add the chopped onions and the garlic
• Incorporate the fusilli pasta
• Add the diced tomatoes and the olives
• Season with salt and pepper and the herb mix
• Plate according to your taste and garnish with the fetta and the oregano
| Nutritional values | per portion |
|---|---|
| Energy | 3301 kJ |
| Energy | 789 kcal |
| Fat | 35 g |
| - of which saturates | 7.8 g |
| Carbohydrates | 91 g |
| - of which sugar | 6.4 g |
| Fibre | 8.5 g |
| Protein | 23 g |
| Salt | 5.7 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Mustard | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.