Ingredients

• 500 g flour
• 500 g buffalo mozzarella
• 450 g mixed zucchini (dark, light, trumpet)
• 100 g milk
• 12 g brewer's yeast
• mint
• extra virgin olive oil
• salt

In this recipe we used Mozzarella Lactose Free Line Simple and Good of Pam & Panorama.
Discover the other products of the Pam & Panorama brand

For the recipe of tigelle, zucchini and mozzarella, prepare the tigelle: mix in a bowl the flour with 200 g of water, milk, 3 tablespoons of oil, the crumbled yeast and a pinch of salt. Cover the dough obtained with the film and let it rest for 1 hour. Cut the courgettes: in ribbons the dark green one, with the lozenges the clear one and the trumpet in the washers. Add salt and lightly the zucchini, then sauté in one pan at a time for about 5 minutes.

Slice the 5 mm thick washers mozzarella. Roll out the dough leavened to 5 mm thick and, with a cutter (ø 6-7 cm), cut it into 14-16 discs. Let them rest for 30 ', then cook them in a tigelliera or in a non-stick frying pan for 2' on each side, obtaining tigelle.

Open the tigelle while still warm, fill with a mozzarella, zucchini and mint fillet. Serve with the remaining courgettes, seasoned with mint fillets.

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