Potato dumplings served with Basil pesto PDO and chopped semi-dried tomatoes, peppers and black Calabrian olives
Ingredients | Serves 1
Preparation method
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Drain the fillets of semi-dried tomatoes and grilled bell peppers, cut them into small pieces with a carving knife and put them in a container.
Finely chop the parsley and the basil.
Season the chopped tomatoes and bell peppers with chopped parsley and basil, olive oil and a squeeze of lemon.
Put the Genoese Basil Pesto PDO in a bowl and dilute with cold water until a bright green sauce is obtained. DO NOT use hot water to dilute the pesto sauce as it will oxidise.
Put a saucepan of water with 10 g of salt per litre on the stove, and when it comes to the boil, pour in the potato dumplings. As soon as the dumplings rise to the surface, drain and stir in the pesto sauce.
Arrange the dumplings on a serving dish, garnish with the mixture and the Armonia di Olive Nere di Calabria (Calabrian Black Olive Mix).
Prepared with ROBO products
Altre deliziose idee per te
40 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
