• 1 hour
  • Low

Ancient corzetti with basil pesto and cherry tomatoes

For the dough (5/6 people)
300 g of Re-milled durum wheat semolina
200 g of water
1 egg
1 pinch of salt
To season
Fresh basil leaves q.s.
Extra virgin olive oil q.s.
Almonds q.s.
Salt q.s.
15/30 cherry tomatoes
First, create a fountain with the semolina, place the egg in the center and start kneading by adding the water a little at a time. Continue to knead for about 10 minutes, then create a ball and let it rest for about 30 minutes.
While you wait, prepare the sauce: put the basil, almonds and oil in the mortar, then start pounding until you get the basil sauce. At this point, cut the tomatoes into 4 and let them dry in a pan with a little oil.
Take back the dough and roll it out with a rolling pin, then form the dough with the special corzetti mold and cook in salted water. Season and serve.

In cooperation with The Diary of Sonia

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