. Difficulty: Low
. Serves: 4 people
. Method: 30 min
. Cooking: 15 min
Without dried fruit
Ingredients20 sheets of phillo pastry- side: 15 cm
300 g of sedanini (type of pasta)
50 g melted butter
4 small julienne-cut sun- dried tomatoes
1 julienne- cut courgette
1 spoonful of extravergin olive oil
30 g grated spicy Provolone Valpadana
30 g grated cacio
40 small leaves of fresh sweet marjoram
PreparationPan-fry the julienne-cut courgette.
Meanwhile cook the pasta al dente, strain it and serve it with the sun-dried tomatoes, the courgettes, the cheeses, the fresh marjoram, the salt and the pepper.
Then let this cool down. Roll out the sheets of phillo pastry, grease them with melted butter, put the filling inside them, refer to the pastry in the right corner. Roll it up and be careful the rolls are sealed.
Finally, put them into the oven at 230 degrees for approximately ten minutes, in a pan covered with greaseproof paper.
Garnish the rolls as you prefer with a drop of dense and spicy tomato and a leaf of fresh marjoram.