Baguette with Vegetarian Stuffing Tomato and Pepper Sauce San Marzano DOP - Panito

  • -2 zucchini
  • -1 egg
  • -2 tablespoons grated pecorino semi-mature
  • -3 tablespoons rice flour
  • -1 bell pepper
  • -120 grams of butter
  • -50 g of potato starch
  • -500 ml of milk
  • -2 tablespoons grated Parmesan cheese
  • -Sun-dried tomatoes San Marzano DOP
  • -Fresh leaves of lettuce
  • -mint
  • -parsley
  • -salt
  • -pepper
  1. Preparation zucchini delicacies:
    Prepare a julienne of zucchini and place in a bowl. Add egg, grated cheese, salt and pepper. Stir and add a little at a time to the flour. Mix well until it is smooth and thick. Take the dough with a spoon and fry in a pan with plenty of olive oil. Brown on both sides and let dry on paper towels.
  2. Preparation of the pepper sauce:
    Lightly roast the peppers and place them, still warm, in an envelope for food until they cool down. When cooled, remove the skin and seeds of the pepper. In a pan, melt 50g of butter on low heat and add the flesh of the pepper You’d mashed to puree previously. Cook for a few minutes, taking care to stir from time to time. Add the remaining butter, dissolving the potato starch and milk gradually. Cook until the mixture is creamy. Remove from heat, pour the Parmesan cheese into the pan and salt to taste.
  3. Composition of baguette:
    Heat the baguette at 200 C° in the oven for 5 minutes.
    Taken out of the oven, when it is cooled down, open the baguette in two and place a layer of lettuce on the bottom part. Spread a layer of cream of sweet peppers. Add some diced zucchini and finish with julienned sun-dried tomatoes.