– 3 courgettes, sliced (slicer or knife)
– 120 g buckwheat cooked in vegetable broth
– 50 g roasted hazelnuts
– parsley to taste
– whole sea salt to taste
– 6 dried cherry tomatoes in oil
– smoked paprika (or chilli powder) to taste

Paired wine: Feudo Croce Rosso Salento Igp “Rossofreddo”


Blend the buckwheat with the tomatoes, some parsley, a pinch of salt and a pinch of smoked paprika or chilli powder until creamy. Spread the mixture on the courgettes and keep closed with a toothpick (which will be removed once the rolls are cooked). Place the rolls on a baking tray, sprinkle with ground hazelnuts (alternatively, Pecorino Romano or Parmigiano Reggiano matured 36 months), add a drizzle of extra-virgin olive oil and some parsley as a final touch. Bake at 180°C for approx. 20 minutes.