Mandingo And Cytherea

ZUCCHINI AND ROBIOLA

Finally came the long awaited .... hot sultry calm ... ... and ... a lot of sleep, but just so, not want to cook!!
And since you can not stand fast all .... but everyone, poor unfortunate that with 40 degrees in the shade was forced to stand there in a burst of 5 square meters with a lot of hot burning stove or even the evil oven, we opt for speedy meals .... very fresh and light! !


I am no less ... well, to give free rein to a touch of masochism in me in these days of muggy, my son said: "But excuse me why go to a beauty salon for the sauna fine and spend money when we can take advantage of our small kitchen and more instead of looking at those four walls of wood you can see grow and brown, something different, delicious and very yum yum ?"...., then. ... I turned on the fornoooooooooooo!
Ahahahaha ... I wanted to kill ... ahahahha .... but then sank into the forks ... what??
Simple: in a great ... ... crispy and light .....

Crumble goat cheese and zucchini

x 8 Ingredients:

• 8 medium zucchini
• robiola
• 250 g 150 g white flour 10 g
• semolina flour 80 g butter
• 2 tablespoons olive oil
3 sprigs fresh mint
• a sprinkling of chili pepper salt

Procedure:
Preheat the oven to 180 ° C.
Cut the butter into chunks and let soften at room temperature.
Wash the zucchini, pat dry, remove the ends and cut with a potato peeler or mandolin with 8 thin slices lengthwise.
scald 2 minutes in boiling water, drain and line on a kitchen towel.
Grate the rest of the zucchini with a grater with large holes, put the pulp obtained in a colander and press with your palm or with a spoon to release the liquid to vegetation.
Transfer the mixture into a bowl, combine the semolina flour and stir.
Rinse the mint, pull the leaves, chop coarsely and add to zucchini.
Mix well.
Cut the cheese into cubes and mix to the mixture of zucchini.
In a bowl sift the flour, add the butter, salt, pepper and work with your fingertips until you have a large crumbs.
Pour the oil and mix well.
Lightly grease a baking dish or 8 cocottine portions and transferred into the mixture of zucchini.
Cover evenly with the crumbs of flour and bake for at least 25 minutes.
coverage must form a crumb crust golden and crisp.
The result will be ....

Serve crumble warm and cutlery at the center of each dish a slice of zucchini rolled and sprinkled with chilli powder.
has a delicate flavor and is great ... a different dish! On

newspaper where I got this recipe was a box that says ... .. tasty Idea the eye .... and there fell in preparing tasty crumble I followed this idea, that I added to the mixture of zucchini 100 grams of ham into cubes and not having the robiola I used a mix of cheeses flavor : Provola and fontina, without altering the delicate flavor of zucchini!

Well ... trust me ... this small change has made it even more appetizing!
We have appreciated and you??
Ciaooooooo Lady Cocca