Tunisian Penne Recipes

TUNISIAN PENNE

Steps:

• In a saucepan with salted boilling water, cook pasta until al dente. Drain and oil a little bit. Set aside.
• In a large skillet, brown the onions in oil. Add salt and pepper.
• Add sausages and cook until they are golden on each sides.
• Add tomato paste and cook 1 minute.
• Add chicken broth and stir well. Bring to boil and let simmer slowly until sausages are cooked.
• Add pasta and reheat.
• Add parsley and adjust seasonings.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)

Steps:

• Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
• Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
• Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
• Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
• Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
• Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
• Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
• NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.