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
|0.5kg zucchini: € 1.78k||
|40g butter: 125g block||
|80g wholemeal flour: 1kg bag||
|½ bunch mint: tray||
|125g fresh caprino delle Langhe goatscheese:€16.40kg||
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.