Salsa Verde with Chargrilled Cheese
|Olive oil||1 Tablespoon|
|Plain flour||2 Tablespoon|
|Cracked black pepper||1 Teaspoon|
|Provolone cheese||250 Gram, cut into 1 centimeter|
|Pasta||300 Gram (Such As Fusilli)|
|For the salsa verde|
|Anchovy fillets in oil||2 , drained|
|Capers||1 Tablespoon, rinsed|
|Green chilli||1 , seeds removed finely chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chopped flat leaf parsley||3 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Extra virgin olive oil||3 Tablespoon|
|Wine vinegar||1 Tablespoon|
Cook the pasta in a saucepan of salted boiling water according to packet instructions, until al dente.
Meanwhile, to make the salsa verde, chop the anchovy fillets and capers finely using a heavy knife.
Put the chilli and garlic on top and chop again, until very finely chopped.
Transfer to a bowl and add the herbs, mustard, olive oil and vinegar.
Stir the mixture together well.
To cook the cheese, heat 1 tbsp oil in a grill pan, until hot.
Put the flour on a small plate, add the black pepper and mix together.
Dip each slice of cheese into the flour to coat on both sides, shaking off any excess.
Cook in the grill pan for 1-2 minutes on each side, until golden brown, then drain on kitchen paper.
Drain the pasta, then toss with the salsa verde.
Divide between four bowls, arrange the cheese on top, then serve.