Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | zucchini |
| 200 g | strakì Sterilgarda |
| 3 cucchiai | Genoese pesto |
| to taste | fresh parsley |
| 20 g | pine nuts |
| to taste | salt |
| to taste | pepper |
Preparation
- Thinly slice the courgettes with a mandolin and grill them on both sides on a very hot griddle.
- Allow the courgettes to cool, then add a little salt and pepper.
- In a bowl, mix the Strakì Sterilgarda with the pesto, a pinch of salt and a grind of pepper.
- Lay out two strips of courgettes, slightly overlapping one end, and spread the Strakì Sterilgarda with the pesto on top.
- Roll the zucchini to obtain a roll. Proceed in this way until the ingredients are used up and place in the refrigerator for 30 minutes.
- Meanwhile, toast the pine nuts in a non-stick pan. Transfer the zucchini rolls to a serving dish, sprinkle with pine nuts, a little parsley and serve.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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