Ingredients FOR BRISÉE PASTA
- 130 g butter
- 100 g spelled or wholemeal flour
- 80 g 00 flour
- salt
Ingredients FOR THE FILLING
- 6 small light courgettes with flower
- 1 robiola type Roccaverano
- 1 white spring onion
- aromatic herbs to taste
- extra virgin olive oil
- salt
- pepper
FOR PASTA BRISÉE
Jumbled up the flours, the diced butter and a pinch of salt; knead the crumbs with 5 tablespoons of water to obtain a ball; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.
FOR THE STUFFING
Slice the spring onion and stew it on low heat for 15 minutes.
separate the flowers from the zucchini and cut the latter into thin slices; stir-fry them with a little oil, salt and herbs. At the end add the flowers, keeping a couple of them aside, and turn off.
Roll out the dough 3 mm thick and lined with it a baking tray (ø 26 cm) lined with parchment paper. Spread a thin layer of robiola on the bottom, mixed with the stewed spring onion. Add a large part of the courgettes and bake at 180 ° C for about 30 minutes.
serve completing with the remaining courgettes and robiola and a minced pepper.
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