Mediterranean Torciglioni recipe with catalogna sauce – Italian Cuisine

Mediterranean Torciglioni recipe with catalogna sauce


  • 200 g catalonia
  • 150 g Greek yogurt
  • 60 g grated Parmesan cheese DOP
  • 60 g tomato paste
  • 15 g fresh cream
  • 2 pcs rectangular puff pastry rolls
  • 2 pcs eggs
  • marjoram
  • salt
  • pepper
  • chili powder
  • extra virgin olive oil

For the Mediterranean torciglioni recipe with catalogna sauce, mix the tomato paste with a small spoonful of chopped marjoram leaves, an egg, cream, grated Parmesan and a pinch
of chili pepper. Spread the mixture on a rectangle of puff pastry, overlap the second pastry and place it in the freezer for 30 minutes.
Divide the rectangle in half lengthwise; cut parallel to the short side each of the two halves obtaining many 1 cm wide strips. Brush them with the beaten egg and twist it. Arrange the torciglioni on a baking sheet lined with baking paper and cook them at 180 ° C for about 15 minutes.
For the sauce: Clean the catalonia and boil it in salted water for a couple of minutes; drain and chop coarsely. Blend the Catalonia with 60 g of oil, a pinch of salt and freshly ground pepper and mix it with Greek yogurt. Serve the torciglioni with the sauce.


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