Molinos - Fusilli with barbecued pork
Fusilli with barbecued pork
Pasta recipes

Fusilli with barbecued pork

Fusilli with barbecued pork
Ingredients:½ packet 3 vegetables Fusilli

3 Tbsp. sunflower or corn oil

1 red onion

1 red bell pepper

1 Tsp. red pepper flakes

½ tsp. minced chili

400 grams sirloin strip steak

4 Tbsp. lemon juice

Chopped parsley


Salt to taste

Pepper to taste



Cut the meat into strips of about ½ cm, and marinate with the red pepper flakes, the oil, the lemon juice and the minced chili. Set aside in the fridge for at least half an hour.

Chop the onion and the red pepper. Fry them lightly with some oil until brown. Add the meat and stir fry during some minutes. Stir in the red pepper cut into cubes and, if necessary, pour out a little of water or stock.  Season with salt and pepper. Cook over low heat.

Boil the Matarazzo 3 vegetables Fusilli in abundant water. When they are al dente, tip them into to the skillet. Mix and serve with some chopped parsley and fresh coriander leaves. If desired, you may decorate with some lemon slices as well.