Burnt wheat flour dumplings with green beans' pesto

  • Burnt wheat flour dumplings with green beans' pesto


250 g semola of drum wheaT
50 g of burnt wheat flour Molino Rossetto
250 ml of water
for the dressing:
200 g of green beans
1 potato
olive oil
black pepper
for the pesto:
2/3 of green beans
10 basil leafs
some peeled almonds
1 spoon of parmesan
1 slide of garlic


Clean green beans. Peel the potato and cut it into small pieces. Boil vegetables in hot and salted water for 10/15 minutes. Drain green beans and keep the water. Blend 2/3 of green beans with basil, almonds, garlic, oil and some water where you cooked green beans. Cut the other green beans and put them with the potatoes in a large bowl. Prepare dumplings: in a pot boil the water, salt and put all the mixed flours. Mix until the compound is homogenous and put it on a pan with some flour, give the shape of a ball and let it cool. Process the compound for some minutes, roll it and form some ropes, cut dumplings and put some flour on them. Cook dumplingsin the water that you used to cook green beans and put some salt and some oil; once they come out (after about 1 minute) drain them, put them in a bowl withe green beans and potatoes, add pesto, mix everything and if it is necessary add some water that you used to cook. Add some oil, salt, pepper and parmesan.
This is a Claudia’s recipe www.myricettarium.com

Back to top
Back to top