Gazpacho with yellow datterini tomatoes in sauce, ricotta and spinach tortelli and crispy Genoese courgettes.
1. Peel and clean the fresh vegetables and garlic, transfer everything in a kitchen mixer with the sauced yellow datterino tomatoes, blend everything adding the oil slowly until the mixture is as smooth and homogeneous as possible, sift everything and leave it to rest in the fridge for an hour.
2. Cook the tortelli in abundant salted water, then drain and cool them in cold water
3. Cut the outer part of the courgettes into sticks and sauté them quickly in a hot pan, with salt and pepper.
4. Serve them in a deep plate with a ladle of gazpacho, some tortelli and complete with the sticks of crispy courgettes