1 (6 ounce) canorini pasta, drained
2 cloves garlic, minced
1 lb Swiss cheese, sliced
1 (1.5 fluid ounce) jigger grated Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon dried parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, mix water, garlic, Swiss cheese, Parmesan cheese, parsley, and parsley. Shape mixture into 4 fillets. Roll 1 fillet in seasoned bread crumbs. Place fillet on prepared cookie sheet; drizzle with parsley buttercream frosting. Chill in refrigerator.
Over several days in the refrigerator, refrigerate fish fillets (if refrigerated, wait until chilled and serve). Refrigerate remaining fillet(s) for frying or transferring to rollsticks.
(Note: this is optional. You may roll the fish fillets on such occasion as it suits.)
<end
⭐ ⭐