Ingredients
- 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.

