A creative first course, born from the fusion of typical products from different Italian regions, with a velvety and aromatic flavor: here are our Carasau cigars with broccoli cream and Pesto Fresco Genovese.
Read the recipe created and elaborated by chef Gian Luca Cellerino of Ristocaffè Il Ponte di Toirano for us!
Put together typical products from different Italian regions and, from the creativity of chef Gian Luca Cellerino of Ristocaffè Il Ponte in Toirano, Carasau bread cigars with broccoli cream and Pesto Fresco Genoveseare born .
Another recipe that proposes a new use of Pesto Fresco, which we produce with passion and excellent raw materials in our Artisan Laboratory Frasca e Nassa in Loano.
But let’s get down to business: put on your apron and let’s get started right away!
Carasau cigars with creamed broccoli and Pesto Fresco: ingredients for 4 people
- 1 170-gr. jar of Pesto Fresco Genovese
- Carasau Bread
- 250 g of broccoli
- 4 medium potatoes
- 1 shallot
- 200gr. of Mozzarella fiordilatte
- EVO oil
- Butter, salt and pepper to taste
Carasau cigars with broccoli cream and Pesto Fresco: procedure
- Peel, wash and chop the potatoes and boil them in lightly salted water. When they are ready, remove them and place them in a bowl
- Wash and top the broccoli and boil in boiling water, the same water in which you cooked the potatoes
- When the broccoli is ready, turn off the heat, put it in the bowl along with the potatoes. Keep the cooking water aside.
- Peel and thinly slice shallots. Sauté in oil and butter for about 5 minutes, adding a ladleful of the vegetable cooking water
- Add the previously boiled vegetables to the sautéed shallots and cook, adding water as needed, until blended. They should form a soft but firm paste
- Adjust salt and pepper, remove from heat and let cool
- Soak the Carasau bread slices in warm water and cut out 8 rectangles about 15x10cm in size.
- Spread the filling and add the Mozzarella fiordilatte cheese cut into cubes.
- Close the flaps inward and roll up the rectangles by the long side
- Arrange the Carasau bread cigars on a baking dish lined with baking paper and bake in the upper part of the oven at 180°C for 15 minutes
- Put the Fresh Pesto in a bowl and add warm water to make a kind of soupy soup
- When they are cooked, remove the Carasau bread cigars from the oven.
- Spread a generous portion of Pesto Fresco soup on each plate.
- Cut each Carasau bread cigar into two pieces and arrange them while still warm on the Fresh Pesto soup , adding pine nuts, a drizzle of EVO oil and a few leaves of Genovese basil for garnish.
Our Carasau Bread Cigars with Broccoli Cream, made special by the addition of Pesto Fresco Genovese, are ready. Enjoy!