Fusilli with seafood flavor

Ingredients

for 4 servings

• extra virgin olive oil 40 g
• fresh garlic 1 clove unpeeled
• soy tempeh 150 g in small dice
• desalted salted capers 30 g whole
• nori seaweed 2 g in strips
• dry white wine 40 g
• red cherry tomatoes 200 g halved
• fusilli pasta 320 g
• fine salt 2 Liffo spoons
• soy sauce 10 g

Allergens: soy, sulphur dioxide and sulphites

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil and 1 clove of fresh garlic, unpeeled.

Container 2

In the second container put 150 g of soy tempeh, in small dice.

Container 3

In the third container put 30 g of desalted salted capers, whole and 2 g of nori seaweed, in strips.

Container 4

In the fourth container put 40 g of dry white wine.

Container 5

In the fifth container put 200 g of red cherry tomatoes, halved.

Container 6

In the sixth container put 160 g of fusilli pasta and 2 Liffo spoons of fine salt.

Container 7

In the seventh container put 160 g of fusilli pasta.

Container 8

In the eighth container put 15 g of extra virgin olive oil and 10 g of soy sauce.

• Select when the recipe should be ready

Liffo needs 32 minutes of cooking for this dish.