Ricetta di Giovanni Cifarelli
Ingredienti:
Procedimento
Grigliare le zucchine a fette e sbollentare gli asparagi. Preparare la crema frullando i peperoni grigliati e il basilico. Passare in padella gli spinaci e tostare le mandorle. Farcire la puccia tostata con la crema di peperoni e basilico, poi aggiungere gli spinaci, le zucchine, gli asparagi, le mandorle e verdure crude per decorare, terminare con un filo di olio extravergine di oliva.
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