Pesto as a filling, have you ever thought about it?
#assaggialaliguria recipe from the L'Insolita Zuppa restaurant, a member of Liguria Gourmet
Ingredients
300 g flour
1000 g red potatoes
200g pesto with Genoese Basil DOP
Riviera Ligure DOP extra virgin olive oil
200 g ricotta
Salt to taste
Procedure
Boil the potatoes with their skins on and, once ready, peel them while they are still hot and immediately mash them on the flour poured on the pastry board together with a pinch of salt.
Knead everything together by hand until the dough is soft but firm. Then roll out the dough with a rolling pin until it’s 1 cm thick. Using a pastry cutter, cut out discs at least 5 cm in diameter. Spread a little pesto mixed with ricotta on top of each disc, then fold it over and form a half-moon, pressing the edges with a fork.
Cook in plenty of salted water for about 4 minutes.
Serve on a plate with a drizzle of Riviera Ligure DOP extra virgin olive oil, some boiled green beans, and a sprig of Genoese Basil DOP.
