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Cold rolled rucola and pepper paste

ingredients

servings

2

Red peppers

1 unit

Cashew nuts

30 grams

Extra virgin olive oil

1 spoon

Basil

5 leafs

Rocket salad

50 grams

Strozzapreti pasta

160 grams

first courses from Italy

Cold rolled rucola and pepper paste

Cold rolled rucola and pepper paste

vegan with gluten with nuts source of C vitamins high in potassium with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold rolled rucola and pepper paste

I wanted to match the bitterness of the rocket with the sweetness of the pepper, to season the strozzapreti. Ideal for a buffet or an office or picnic lunch!

Cold rolled rucola and pepper paste step 1

step 1

First we put on the water for the dough. Cut the pepper into lozenges, deprive it of the seeds and the white part before cutting it to squares.

Cold rolled rucola and pepper paste step 2

step 2

Let's fry even without oil, just to give it a scald.

Cold rolled rucola and pepper paste step 3

step 3

For the pesto, we eat the rocket and we lay with the basil and the dried fruit in the dessert blender glass. Add the oil and salt and fry until you get a creme.

Cold rolled rucola and pepper paste step 4

step 4

If it is too dense, stretch it with the cooking water of the dough.

Cold rolled rucola and pepper paste step 5

step 5

Let's cook the dough by adding a little more water (because then we will cool it under water, so it does not lose its flavor) and pull it off a minute before cooking.

Cold rolled rucola and pepper paste step 6

step 6

Let us pass it under the tap water cold, so stop the cooking. Let's join the peppers and pesto and we'll be fine.

Cold rolled rucola and pepper paste step 7

step 7

We serve! I served it without cheese, but you are free to put it if you want!

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