Parcels to trevisana

2_03368 TREVISANA ROLLS INGREDIENTS for 6 PEOPLE a box of frozen fillo pastry, 300 g of pasta tubes, 2 heads format of trevisana 100 g of pulp, pumpkin, onion, 30 g of spicy Provolone cheese, melted butter, 4 Tablespoons extra virgin olive oil, a bunch of Arugula, 20 g of grated Parmesan, extra virgin olive oil, a pinch of pine nuts, salt and pepper.

Preparation 5 minutes Cooking 30 minutes wash trevisana and cut it into strips.

Finely slice the onion and cut the pumpkin into cubes.

Let thaw the fillo dough, then cut 15 cm 36 squares of side length, brush with melted butter and optionally overlap them 3 to 3.

In a pan heat the oil and saute the onion; When you add the transparent trevisana and pumpkin, add salt, pepper, squirt with a tbsp of hot water and let simmer until they are soft.

Stir from time to time.

Meanwhile, boil in salted water tubes and, when cooked, drain.

Transfer to a bowl and toss with the sauce to trevisana and pumpkin.

Incorporated then grated Provolone and let cool.

Spread the mixture on the fillo dough squares, always coil them to parcel sealing well.

Distributed fillo dough rolls on a baking paper lined plate and put to bake in the oven at 200 degrees for 20 minutes or so, until they will be golden.

While baking the rolls, clean the arugula, tuffatela for a few seconds in boiling water, then sgocciolatela and raffreddatela immediately in water and ice.

Dry, spezzettatela, put it in the Blender jar with pine nuts, parmesan cheese and a pinch of salt and blend combining flush the oil necessary to achieve a smooth pesto.

Serve the rolls sprinkled with pesto and garnished as desired.