A dish with an oriental scent, but very simple to make. Fusilli, coconut and mint are the ingredients that make us fall in love with this recipe!
- Difficulty: Easy
- Doses for: 3 servings
INGREDIENTS
- Fusilli with cricket 250 gr
- 2 medium courgettes
- Half a clove of minced garlic
- Fresh ginger 10 g
- Evo oil to taste
- Chili pepper to taste
- Mint 1 sprig
- Coconut milk 400 g
- Lime 1
Almonds 100 g - salt to taste
Finely chop the garlic, ginger and chilli pepper to taste, then brown them in a pan with extra virgin olive oil over a low heat.
When the garlic is golden, add the diced courgettes and cook them for about 3/4 minutes, then add salt and coconut milk, cooking over medium heat until the coconut milk has thickened slightly.
Cook the fusilli in a pan with plenty of salted water, then drain them al dente and add them to the sauce, continuing to cook until desired and adding a few chopped mint leaves and a squeeze of lime.
Plate the fusilli,
Click here to watch the recipe video!
Recipe by
Bike Chef – Cristiano Sabatini
