PREPARATION PHASE OF INGREDIENTS
Wash and dry the sardines; wash the courgettes, slice thinly, salt, pepper, wet with a drizzle of oil and cook in the preheated oven to 180ºC for about fifteen minutes. Once cooked, cool them quickly in the blast chiller with the function of blast chilling for 10-15 minutes.
PREPARATION PHASE OF PESTO
Blend the lemon zest, chili peppers, parsley, pine nuts, red bell pepper, a pinch of salt and as much oil as you need until you get a soft pesto.
PREPARATION OF TORRETTES
With the help of a pastry ring of about 10 cm in diameter make up the turrets by putting a few slices of courgettes at the base, continuing with sardines and ending with lemon pesto. Repeat the operation and bake the turrets in the preheated oven at 180 C for 15 minutes.