Zucchetti

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Made this and had the satisfaction of watching M shovel it down. R didn't like it of course. 

I think the key is probably the salting/draining stage (I would leave longer than 30 mins), then drying really well to avoid slimeyness. My pesto wasn't brilliant - too much garlic and not enough herbs, I blame the gardener. But, I would do it again, with those changes, and probably some lemon juice and a spot of parmesan on top.

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