Fusilli
Bouchées panées aux Fusilli et sauce labneh
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500g of Panzani Fusilli
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6 Eggs
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1 kg of Bread Crumbs
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500g of flour
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20g of sumac
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4 g of salt
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300g of Labneh
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15g of basil
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4
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1. For the fried Fusilli : Cook the Fusilli for 4 or 5 minutes. Drain the Fusilli completely. Mix the Fusilli with the flour and sumac. Dip the Fusilli into the egg mixture then thoroughly coat with bread crumbs. Fry the Fusilli till it becomes golden.
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2. For the dip : Put the labneh in a bowl. Add the basil, the salt, the black pepper, the onion powder and the seedless tomato and mix
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3. Put the Fusilli in a serving dish with the dip aside.
