My Baby Has Alot Phlegm

ROLLS ROBIOLA ZUCCHINI AND PESTO TORTA CHOCOLATE AND FRESH

Ingredients for 4 people: 4 zucchini

robiola
200 grams of fresh pesto to taste

breadcrumbs to taste extra virgin olive oil Salt to taste


Preparation:

Cut the zucchini into strips half an inch thick, toss them in a pan with a little olive oil and a pinch of salt for about 5 minutes.
Arrange on a baking sheet covered with parchment paper (three slices at a time close-ups), lay at the center of a slice of robiola three strips, brush with pesto, zucchini close the wallet, turn it upside down and sprinkle with bread crumbs .
Bake at 200 degrees for about 10 minutes.


Serve:

Place 2 rolls per platter and decorate with pesto.

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AMARETTI

Ingredients for the dough: 100 gr

macaroons

150 g butter 200 g chocolate extra dark

100 grams of flour 100 ml milk 4 eggs

150 grams of powdered sugar

for decoration Ingredients:

4 1 / 2 apricot macaroons

6 2 tablespoons apricot jam

Preparation:

Melt the chocolate in a double boiler with butter and milk, let it cool.
Divide the egg yolks from the whites and assemble the first two thirds of sugar, fit even whites with remaining sugar until stiff, and keep separate.
Finely chop the macaroons in a food processor.
In a bowl pour the egg yolks and add slowly the chocolate mixture, stirring with a spatula, combine the sifted flour and mix to combine half of the whipped egg whites and mix gently; also add crushed amaretti and finally the remaining egg whites .
Pour the mixture into a buttered and floured mold, cut the apricots in half and remove the stones, decorate the surface with half the apricots and the whole amaretti. Bake at 180 degrees (preheat oven) for at least 45 minutes.
Remove the cake from the oven and let cool completely in the meantime heat two tablespoons of apricot jam in a saucepan. Brush the apricot jam on warm.