250g Buckwheat flour Marello mill
30g sweet cubic bacon
Half-cut sliced zucchini and grilled
Two tablespoons of tomato puree
60 g fresh ricotta
Salt to taste
pepper as needed
For goodies knead the buckwheat flour with water and a pinch of salt. Leave to rest 15 minutes and form cylinders of about 1 cm and cut into goodies about 1 cm. Let it rest at least 15 minutes.
Meanwhile prepare the sauce. We put a drizzle of oil in a pan, the cubed bacon and roasted courgette, let's brown and add the past. Let's turn off the fire and add the ricotta and a ladle of hot water.
In a pot with plenty of boiling salted water we cook our gems as long as they go to the surface, then drain and keep in a pan with sauce and serve.
Recipe in collaboration with Agnese Magazzu '