Time: 2 ora
Difficulty: media

An ideal recipe as a gourmet appetizer, but also spectacular as a first course!

Features:
Amaranth does not contain gluten, it is a pseudocereal belonging to the amaranths, very old and little known, but has many health benefits.
From the amaranth plant edible seeds are harvested with dark brown or reddish color and used in cooking in the same way as cereals or in form of flour.  It is rich in nutrients, including manganese, magnesium, phosphorus, iron and selenium, antioxidant and anti-inflammatory.
Historical background: The
It is a plant native to Mexico, but currently the cultivation also takes place in other countries, such as the United States, Austria and South America, herbaceous, annual and very resistant.

Ingredients for 4 people
For the whole-grain bread
400 g prepared for bread and pizza Molino dalla Giovanna
100 g whole wheat saracen flour
350 g water
18 g fresh yeast 
30 g extra virgin olive oil
6 g of salt to
Very fine corn flour
For the zucchini and amaranth cupcake
200 g zucchini
3 eggs
30 g Parmesan cheese 36 months
50 g fresh cream (or lactose-free milk)
100 g amaranth in grains
It goes up
Black ground pepper
For the tomato coulis
300 g Cicada tomato
100 g tomato sauce
1 clove of garlic
extra virgin olive oil
2 leaves of basil
For the parmesan waffle
100 g grated Parmesan cheese   
For the decoration
Balsamic vinegar of Modena igp
Marjoram leaves
Butter and rice flour allowed for moulds
Procedure
Place the mixture with the saracen in a large bowl or in a food processor, dissolve the yeast in a second bowl with water and add it to the flour, mix everything very slowly, squeezing the dough with one hand, Then add the oil and salt and work until you get a homogeneous compound.
Place the dough on the pastry board with corn flour, shape the dough and divide it into two equal pieces, form a round shape and put to rise in a baking sheet with baking paper for 1 hour.
Take care to brush the dough with oil to prevent drying, after leavening, bake in a hot oven at 200 °C for about 50 minutes.
Remove from the oven and let rest for 30 minutes before cutting.

Meanwhile prepare the zucchini muffin, put to boil a pan with water, when it has detached the boiling place to cook amaranth for about 10 minutes on low heat.
After the cooking time, drain the amaranth in a thick mesh strainer and put aside.
Wash and clean the zucchini, cut it into coarse cubes, put on a pan with three tablespoons of oil and let heat over a low flame, pour the zucchini and cook for about 10 minutes, taking care to stir from time to time, Season with salt and pepper.
Once cooked the zucchini pour into a cutter, add the eggs, parmesan, cream and blend well until the mixture is creamy.
Pour into a bowl, adjust with salt and pepper if necessary, add the cooked amaranth and mix with a spoon, butter and flour single portion molds, Pour in up to 2/3 of the mold and bake in a preheated oven at 200° for about 30 minutes.
Start to make the coulis of tomato, clean the tomatoes and cut them in 4, take a pot and pour the clove of garlic poached with 2 let heat 1 minute on low flame, eliminate