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https://www.raiplay.it/programmi/esem... - Since summer is just around the corner, Perse and Zia Cri have decided not to include fondue, bechamel and cream in the recipe but to make a first course that is fresh and digestible enough to withstand the heat that is hitting us. But obviously this does not mean avoiding dairy products altogether, in fact they include their cheese par excellence in the recipe... the one that represents them the most and that is the protagonist of most piadinas: squacquerone! Among the summer vegetables, the people of Romagna have chosen: red datterini tomatoes, spring onions, yellow peppers and courgettes. Naturally, one of the symbols of Romagna's tables will not be missing: fried gnocco. Ingredients for the strozzapreti: 350 g of type 0 flour 150 g of semolina 1 egg 200 ml of water 30 g of parsley stalks 10 g of basil For the sauce 400 g of red datterini tomatoes 2 spring onions 1 courgette 1 yellow pepper 300 g of squacquerone thyme parsley marjoram chives salt and pepper extra virgin olive oil Cooking: 160°C for 30 minutes