Are a type of dumpling typical of Recco, in the Near East, but preparations without using potato flour, and sometimes with the addition of chestnut flour. Excellent with pesto alla genovese, you can drizzle with Walnut sauce or tomato sauce and pine nuts, especially fish. Their characteristic shape is obtained by rubbing small pieces of dough the size of a hazelnut on the Palm of the left hand, using the thumb of cutting right. Their sauce is definitely the pesto.
Ingredients. Italian soft WHEAT flour type «00», water, Italian durum WHEAT semolina, salt.
May contain traces of egg, milk, soy, celery, fish and molluscs.
Keep in the fridge.
If desired, they can be frozen and consumed within a month.
| Energy | 1154/272 kJ/kcal |
| Fat | 0,8g |
| Saturates | 0,2g |
| Carbohydrate | 56g |
| Sugars | 0,2g |
| Protein | 9g |
| Salt | 0.34g |
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