Tunisian Penne Food

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TUNISIAN PENNE



Tunisian Penne image

Make and share this Tunisian Penne recipe from Food.com.

Provided by Boomette

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

375 g penne or 375 g short pasta
2 onions, minced
2 tablespoons olive oil
350 g merguez sausages or 350 g fresh chorizo sausage, cut in diagonal sections of 1 inch
2 tablespoons tomato paste
1 cup chicken broth
3 tablespoons fresh parsley, chopped
salt and pepper

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.

Nutrition Facts : Calories 700, Fat 32.4, SaturatedFat 9, Cholesterol 63, Sodium 813.3, Carbohydrate 81.4, Fiber 11.7, Sugar 3.5, Protein 22.5

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)



Tunisian Brik (Essential Mediterranean) image

This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.

Provided by Jostlori

Categories     Savory Pies

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

2 ounces butter, melted
1 small onion, finely chopped
6 1/2 ounces tuna in vegetable oil, drained
1 tablespoon capers, rinsed and chopped
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons parmesan cheese, grated
6 sheets phyllo pastry
2 small eggs

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.

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