Ingredients
- I prefer the larger penne because you can get more cheese inside it. Rigatoni is my favourite for this recipe if you can get it. Manicotti and Canneloni are much larger but those can be made to work as well.
- But for kids or as a passed appetiser with cocktails you may want to use smaller penne.
- You can also add a fresh basil pesto to the cheese when you stuff it. There are many combinations you can think up. This is a casual fun snack that kids have fun with.
- Serves 6-8 as an appetiser
- 1.5 cups medium or large Rigatoni, Penne
- For stuffing stir together
- 1 cup finely chopped mozzarella drained of all water if using fresh buffalo mozzarella (more if using larger penne), grated or shredded
- 2-3 tbspns heavy cream
- 2 tablespoons finely chopped fresh Italian basil
- Batter 1
- Combine
- 1/2 cup maida or all purpose flour
- 1 teaspoon garlic powder (optional)
- 1 teaspoon freshly ground black pepper
- 3/4 cup hot water from the boiled pasta
- salt to taste
- Batter 2
- 1 egg whisked
- 1 cup good quality breadcrumbs
- 1 teaspoon garlic powder (optional)
- 1 teaspoon freshly ground black pepper
- Salt about 1/4 teaspoon
- For dipping sauce combine
- 1-1/5 cups spicy bottled arrabbiata sauce
- 1/4 cup finely chopped Italian basil leaves
- Oil for frying
Instructions
- Set a pot of water with a little slat to boil on a high flame. When it begins to bubble add your penne and cook 6 minutes or until cooked al dente. Do not over cook it. You cannot stuff pasta that is too soft. You need it slightly firm. It will cook more when fried.
- Cook the pasta by draining until running water. Let it drain and dry.
- Combine ingredients for batter one. Stuff pasta with the grated cheese as generously. Lightly dip in batter and fry in 2 inches of hot oil until golden.
- For batter 2 dip the stuffed pasta light in egg then roll in breadcrumbs and fry in 2 inches of hot oil until golden.
- Drain and serve warm with spicy pasta sauce.
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