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Ingredients for 4 people:
- 420 g testaroli della Lunigiana "Arconatura"
- 90 g Ligurian pesto "Arconatura"
- 1 Apulian Burrata
- Extra virgin olive oil Riviera Ligure DOP "Arconatura"
- 2 cooked potatoes
Cut the testaroli in 2 x 3 cm sized pieces. Boil them in plenty of boiling water for 2 minutes, then drain.
Mix the testaroli with the pesto. Cut the cooked potatoes into slices and arrange in the dishes. Then enter the testaroli. Furthermore sprinkle with small pieces of Burrata. Season with a little olive oil.