240g Mezzemaniche Monograno Il Cappelli
A bunch of rocket leaves
200g cherry tomatoes
Icing cane sugar
Wash and cut the cherry tomatoes in half. We massage them with oil and salt, then sprinkle with a hint of icing cane sugar, and we cook them in the oven at 75°C for 6 hours. After having washed and drained the rocket leaves well, start pounding them in the mortar with the untoasted almonds little by little. Add a little salt and olive oil to obtain a creamy pesto. Boil the mezze Maniche to the right point, drain them summarily and season them with the pesto and cherry tomatoes, keeping some aside. Add the remaining cherry tomatoes to each portion, and enjoy!