Rocket Fans

• 200 g of 00 flour
• 150 g of semolina
• 2 eggs
• 50 g fresh rocket
• 1 tablespoon extra virgin olive oil
• 100 ml of water
• a pinch of salt
• semolina for the tray

INGREDIENTS (for the filling)

• 320 g of mountain cheese or fontina
• 130 ml whole milk
• 3 egg yolks
• 15 g of flour
• 20 g of butter
• a pinch of salt

INGREDIENTS (for the dressing)

• 500 g of red and yellow cherry tomatoes
• 1 clove of garlic
• 3 tablespoons extra virgin olive oil
• salt
• pepper

• Cut the cheese into cubes, place it in a bowl covered with milk and leave to soak for about two hours.
• Wash the rocket, blend it together with the eggs and salt, pour the mixture into the centre of the flour fountain and prepare the dough, adding
• the tablespoon of olive oil and start incorporating the flour with the help of a fork. Continue kneading, adding the necessary water, for ten minutes. You should obtain a homogeneous and smooth dough. Wrap it in cling film. Let it rest for half an hour.
• While the dough is resting, prepare the filling. Heat the cheese soaked in milk in a bain-marie, then add the butter, salt and flour, stirring with a whisk. As soon as the cheese melts, add the egg yolks and mix very well. Once you have a smooth fondue, turn off the heat and let it cool.
• Roll out the rocket pasta using a machine to obtain a thin sheet, until it is the penultimate thickness. From the sheet, cut out 6 cm diameter discs of pasta; I used a ravioli mould but you can also use a pastry cutter or a glass. Place the disc of pasta inside the panzerotti mould; with a teaspoon, place some cheese fondue in the centre and close the mould. Open and your fan will be ready and perfectly sealed. You can also do this by hand, folding half of the disc over the other half and moistening the edges with water or an egg white. To seal them well, press them with the prongs of a fork.
• Place the ready fans on trays sprinkled with semolina.
• Prepare the dressing. Wash the cherry tomatoes and cut them into quarters. Heat the oil with the peeled garlic clove in a pan. Add the cherry tomatoes, salt and pepper, cover with a lid and leave to cook for 30 minutes. Once ready, blend the sauce with an immersion blender and distribute it on individual plates. Cook the fans in boiling salted water for 5 minutes, then drain them with a slotted spoon and place them directly on the plates, on top of the tomato cream. If you want, you can sprinkle with parmesan.