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Fragola Chic & Cheap: zucchini and caprino delle Langhe Goatscheese crumble with Corvo Rosso

The Fragola’s recipes Chic & Cheap, today: zucchini and caprino delle Langhe Goatscheese crumble!

 

Ingredients to serve 2

500 grams zucchini

40 grams butter

80 grams wholemeal flour

125 grams fresh caprino delle Langhe goatscheese

½ bunch of mint

1 spoon extra virgin olive oil

salt

 

Detailed costs

 

0.5kg zucchini: € 1.78k

 € 0.90

40g butter: 125g block

€ 1.49

80g wholemeal flour: 1kg bag

€ 0.99

½ bunch mint: tray

€ 1.15

125g fresh caprino delle Langhe goatscheese:€16.40kg

€ 1.97

TOTAL

€ 6.50

 Wash the zucchini under running water, remove the ends, cut into dice and sauté them over a high heat in a pan with a spoon of oil for 2-3 minutes. Season with salt.

Chop the mint and cut the caprino into cubes. Mix roughly with the sautéed zucchini and spread the mixture in a casserole dish.

Prepare the crumble by rubbing the flour together with a pinch of salt, the butter and extra-virgin olive oil with your fingertips until it resembles breadcrumbs (it may be necessary to add a little more olive oil to give the mixture a softer consistency).

Top the zucchini mixture with the crumble and bake at 180° for 20-25 minutes. Serve warm, decorating the dish with a few mint leaves.

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