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Receta Pasta Shells With Caper Lime Dressing And Fried Halloumi Che
by Global Cookbook

Pasta Shells With Caper Lime Dressing And Fried Halloumi Che
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Ingredientes

  • 250 gm Cherry tomatoes
  • 2 x Garlic cloves, unpeeled
  • 2 sprg rosemary
  • 4 Tbsp. Extra virgin olive oil
  • 1 x Red onion
  • 1 tsp Caster sugar, (1 to 2)
  • 175 gm Pasta shells
  • 50 gm Black pitted olives
  • 1 x Halloumi cheese
  • 2 Tbsp. Peppered flour
  • 2 x Limes
  • 2 tsp Capers, well rinsed
  • 4 Tbsp. Extra virgin olive oil
  • 1 bn Fresh coriander
  •     Sea salt and pepper

Direcciones

  1. Preheat the oven to 220C/425F/Gas 7.
  2. 1 Put the tomatoes in a small roasting tin. Peel the garlic cloves and nestle them in amongst the tomatoes.
  3. 2 Tuck in the rosemary sprigs, season well with rock salt and black pepper, and drizzle over a little oil.
  4. 3 Roast for 15 - 20 min till tender and a little charred. Thinly slice the red onion.
  5. 4 Heat 1-2 tbsp extra virgin olive oil in a small frying pan and add in the red onion.
  6. Sprinkle over the sugar, season generously and cook very gently for 10-12 min till softened and golden.
  7. 5 Cook the pasta in a large pan of boiling, salted water for 10-12 min, till tender.
  8. 6 Place the limes in the microwave and cook on full power for 10 seconds to release the juices. Roughly chop the olives and set aside.
  9. 7 For the Dressing: Grate the rind off one lime into a small bowl and squeeze in the juice of both. Roughly chop the capers and stir into the lime with the extra virgin olive oil.
  10. 8 Finely chop the coriander and stir into the dressing with a little salt and plenty of pepper. Cut the halloumi into 5mm/ 1/4" thick slices.
  11. 9 Heat 1 tbsp extra virgin olive oil in a griddle pan. Dust the cheese with seasoned flour and cook on a high heat for 1-2 min on each side till golden. Drain on kitchen paper.
  12. 10 Drain the pasta well and return to the pan, stir in the minced olives, caramelised red onion and roasted tomatoes and garlic.
  13. 11 Pile the pasta into serving bowls and arrange the hot halloumi on top.
  14. Spoon over the caper and lime dressing and serve.