Whole fusilli with pepper cream and buffalo mozzarella.

DI Chiara Maci | 7 Jun 2018


Whole emmer wheat fusilli, buffalo mozzarella from Campania, pepper cream and a lot of basil.

You can eat it hot and lightly seasoned, lukewarm or cold for a summer pasta.



200g whole emmer wheat fusilli

50g buffalo mozzarella

4 red peppers

Extra virgin olive oil





– Preheat oven at 200c.

– Wash and dry peppers carefully and place them whole over a baking paper sheet.

– Bake them in oven for about 50 minutes.

– When the are roasted, take the peel and seeds off and cut them into thin slices or thick pieces.

– You can blend them cold with a little oil and a little basil or season them firts in a pan with browned onion. Adjust salt and pepper if necessary.

– Bring water for pasta to boil, salt it and drop whole fusilli.

– Drain them and mix with pepper cream and a few leaves of basil.

– Cut mozzarella into small cubes, add it and serve with a little oil.

Photo By Giulia Gattiglia
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