Malfatti with potatoes and courgettes

Peel the potatoes, cut them in half, add salt and let them boil to steam.

When they are cooked, mash hot on work surface and let cool.

Wash the zucchini, spuntatele, cut into logs and julienne cut with the Middle disc tool.

Put them in a towel and strizzatele well to eliminate the vegetation water.

Mix together the mashed potatoes on work surface, place the fountain composed and incorporated the egg with a fork.

Sift over the flour, then three-quarters of white flour.

Add the Parmesan cheese, a pinch of salt and knead the dough, incorporating the remaining flour until the mixture is consistent.

With a spoon made of piles the size of a walnut and place them on a towel sprinkled with flour.

Scalded tomatoes in boiling water to peel and cut the flesh into cubes.

Sprinkle the pretzels lightly and put them in a pass to lose water to a quarter of an hour.

In a pan melt half the butter in low heat: Add the tomatoes, sprinkle the pretzels, pepateli, turn up the flame, Cook for a few minutes and profumateli with chopped Marjoram.

Off the heat, add the rest of the butter.

In a large saucepan, bring to the boil salted water, let fall the dumplings, mix them and cover.

As soon as it resumes boiling, turn off the flame, pour 2 ladles of cold water and drain them, a few at a time, with the slotted spoon.

Place layered in warm serving dish and season each layer with Parmesan and tomato sauce.

Do not mix the malfatti, but gently move the armrests so as not to ruin them, helping you with only 2 tablespoons.

Profumateli with a few leaves of Marjoram and Parmesan cheese.