Let's sauté the julienned courgette in a pan.

Meanwhile, cook the pasta al dente, drain it and season it with the dried tomatoes, courgette, cheeses, fresh marjoram, salt and pepper.

Then let everything cool down.

We roll out the sheets of phyllo pastry, greasing them with melted butter, we place the filling inside them, looking at the pastry in the right corner.

We roll up and seal the rolls well, finally we bake at 230° for about ten minutes, in a baking tray covered with baking paper.

We decorate the rolls as we like with a drop of thick and spicy tomato and a leaf of fresh marjoram.

Fine perlage and hints of apple and peach introduce the Cartizze di Valdobbiadene by Ruggeri (Tv)

“Rêve Cafè” Restaurant, Milan
Chefs: Ivan Pinter and Masaikojagi