Fusilli freddi allo zafferano con mozzarella di bufala, carciofi, zucchine e timo fresco

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 320 g Fusilli
– 12/15 roasted artichokes
– 4 tablespoons of dried courgettes
– 1 sachet of saffron
– Fresh thyme to taste
– 250g of buffalo mozzarella

  • Cooking time

    15 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Roasted Artichokes in Extra Virgin Olive Oil

    Roasted Artichokes in Extra Virgin Olive Oil

    Regular price
    €9,90
    Unit price
     per 
  • Dried courgette in extra virgin olive oil

    Dried courgette in extra virgin olive oil

    Regular price
    €9,00
    Unit price
     per 
  • Artisanally made fusilli

    Artisanally made fusilli

    Regular price
    €2,97
    Sale price
    €3,50
    Unit price
     per 

Preparation

- Cook the pasta in slightly saltier water than usual, as you will have to rinse it at the end of cooking to cool it
- In the meantime, cut the buffalo mozzarella into cubes of about 1 cm and leave it in a colander to drain
- Also cut the artichokes and courgettes in the same way
- Dissolve the saffron sachet in 2 tablespoons of cold water and leave it aside
- Leaf through a few sprigs of thyme and leave this aside too
- When the pasta is cooked, drain it and cool it quickly under cold water
- Drain the pasta very well and pour it into a salad bowl
- Add the saffron, artichokes, courgettes, mozzarella and thyme leaves
- If you like, you can season the artichokes or courgettes with 1 tablespoon of oil
- Taste and add salt if necessary
- Bring the salad bowl to the table and serve

Suggestions

The quantity of ingredients is indicative, adjust according to your tastes, increasing or decreasing the quantity of seasoning
It is a very tasty and appetizing dish, very quick to prepare and ideal for a summer meal, even as a buffet

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