14 April
Tomasini Ragusani
A tasty recipe, typical of Sicily, which will bring all the scent and joy of Italy into your kitchen!
Ingredients:For the dough:
- 500g of re-milled durum wheat semolina
- water to taste
- 15g of salt
- 1/4 cube of fresh brewer's yeast
- EVO oil to taste
For the courgette cream:
- 1 package of "pesto alla genovese" Cerreto
- 4 medium courgettes
- 1 spring onion
- EVO oil to taste
- salt to taste
- parsley Cerreto to taste
Preparation:
- 500g of re-milled durum wheat semolina
- water to taste
- 15g of salt
- 1/4 cube of fresh brewer's yeast
- EVO oil to taste
For the courgette cream:
- 1 package of "pesto alla genovese" Cerreto
- 4 medium courgettes
- 1 spring onion
- EVO oil to taste
- salt to taste
- parsley Cerreto to taste
Preparation:
For the dough:
Dissolve the yeast in a glass of water, pour over the flour and operate the planetary mixer, add the salt, extra virgin olive oil (about two tablespoons) and knead, add water until reaching a fairly firm dough (must not stick to the hands). Leave everything to rest and prepare the other ingredients.
For the courgette cream:
Add the preparation for pesto and emulsify everything with a little oil, add salt if necessary.
Composition:
Roll out the pasta thin enough, sprinkle the surface with the courgette and pesto mixture, roll it all up and cut into small pieces. Place them on a baking sheet with parchment paper and apply light pressure (during cooking they will tend to grow slightly). Bake in a hot, ventilated oven at 180 ° C for 10/15 minutes or until golden brown. Excellent hot, even more delicious cold.
Dissolve the yeast in a glass of water, pour over the flour and operate the planetary mixer, add the salt, extra virgin olive oil (about two tablespoons) and knead, add water until reaching a fairly firm dough (must not stick to the hands). Leave everything to rest and prepare the other ingredients.
For the courgette cream:
Add the preparation for pesto and emulsify everything with a little oil, add salt if necessary.
Composition:
Roll out the pasta thin enough, sprinkle the surface with the courgette and pesto mixture, roll it all up and cut into small pieces. Place them on a baking sheet with parchment paper and apply light pressure (during cooking they will tend to grow slightly). Bake in a hot, ventilated oven at 180 ° C for 10/15 minutes or until golden brown. Excellent hot, even more delicious cold.
