1) Put the flour in the mixer with i dry tomatoes chopped and finely chopped. Shell the eggs and beat them, incorporated half of the flour with a whisk and then add, gradually, the rest alternating it with milk mixed with 2.5 dl of water, salty. Peel and grate it ginger, collecting it in a colander and squeezing it by squeezing it with the back of a spoon. Pour the juice in batter and let it rest for 1 hour. Heat a non-stick pan of 18 cm in diameter, grease it with a little oil, pour a ladle of batter, turn the pan to cover the bottom, when the crepe is golden, lift it, turn it and cook on the other side. Make 12 crepes.

2) Shell i shrimp, season them with salt, pepper and juice of lemon. Blanch the broccoli and 2 leaves of leek in salt water. Blend half of the broccoli to cream, incorporating the Tabasco and 3 tablespoons ofoil. Drain the stracciatella, keeping the liquid aside.

3) Spread over the crepes i shrimp, i broccoli not smoothies and the stracciatella. Close them into a bundle and tie with strips of leek. Peel it ginger, cut it into julienne strips and fry it in a little oil. Put the dumplings in the oven at 180 degrees for 5-6 minutes. Serve with the cream of broccoli, staining it with the liquid of the stracciatella. Complete with ginger fried.