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Essential Fusilli1kg
1kgItem price
£1.40Price per unit
£1.40/kgWe’ve given arancini a spicy remix; these are cheesy, spicy, melty, crunchy – and so good to serve to friends as a starter or nibble with a glass of something cold.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta in salted boiling water for 11 minutes, then drain and refresh under cold water; allow to drip dry in the colander. Melt the butter in a medium-sized saucepan. Once foaming add the flour, then cook it out for a couple of minutes, until smelling nutty.
Gradually stir in the milk, until amalgamated. Cook for 10-15 minutes more, stirring often, until thick. Turn the heat off and stir in the Mexicana slices and parmesan. Season well and allow the cheese to melt. Mix in the cooled pasta and the sweetcorn. Cover, cool and refrigerate for 2 hours to firm up well.
To make the tomato sauce, warm the olive oil in a small saucepan, add the garlic and chilli flakes if using, and cook gently for 30 seconds until fragrant. Stir in the chopped tomatoes and peppers, then simmer for 20 minutes until thick and rich. Stir in the basil and set aside (can be served at room temperature, or hot).
Beat the eggs in a shallow bowl and tip the breadcrumbs into another. Line a tray with baking parchment and another with kitchen paper. Shape a tennis ball-sized round of pasta mixture around 1 piece of mozzarella, dunk into the egg, then coat in the breadcrumbs. Set aside on the parchment-lined tray. Repeat to make 11 more. Chill until ready to cook. Preheat the oven to 150ºC, gas mark 2.
Heat a 3-4cm depth of oil in a large saucepan until it reaches 170ºC. Lower 2-3 of the balls in at a time and fry for 15-16 minutes until deep golden, then keep warm on another tray lined with kitchen paper, in the oven. Repeat with the rest and serve with the pepper and tomato sauce for dipping.
Typical values per item when made using specific products in recipe
Energy | 1,984kJ/ 475kcals |
---|---|
Fat | 26g |
Saturated Fat | 13g |
Carbohydrates | 40g |
Sugars | 5.8g |
Fibre | 2.5g |
Protein | 19g |
Salt | 0.9g |
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£1.75Price per unit
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£1.55Price per unit
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£1.95Price per unit
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£3.00Price per unit
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£1.50Price per unit
75p each0 added
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Quantity of Essential Italian Mozzarella Cheese Strength 1 in trolley 0
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£1.40Price per unit
£9.34/kg0 added
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Quantity of Cooks' Ingredients Panko Breadcrumbs in trolley 0
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£2.55Price per unit
£1.70/100g0 added
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£2.60Price per unit
43.3p each0 added
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£2.10Price per unit
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£5.50Price per unit
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
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65pPrice per unit
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60p each est.Price per unit
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£2.20Price per unit
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Quantity of Cooks' Ingredients Basil in trolley 0
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80pPrice per unit
32p/10g