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    Savoury crumble with seasonal vegetables, pine nuts and Grana Padano
    Difficulty
    Group 393Medio
    		Preparation
    T345 min
    		Servings for
    Group 382
    Crumble_salato p

    Ingredienti

    2 bell peppers
    2 aubergines
    5 courgettes
    100 g Grana Padano
    150 g butter
    200 g flour
    80 g pine nuts
    1 garlic clove
    Turmeric
    Thyme
    Oregano
    Basil
    Extra virgin olive oil
    Salt & pepper


    Grana PadanoVegetables

    Preparation

     

    STEP 1

    Dice the vegetables and brown them in a large saucepan with a drizzle of extra virgin olive oil and a clove of garlic. Cook for 5-6 minutes, adding a few leaves of fresh oregano and seasoning with salt and pepper.

    STEP 2

    In a blender, prepare the crumble by combining the cold butter, flour, finely grated Grana Padano, a teaspoon of turmeric, a few sprigs of thyme, and salt and pepper. Blitz the ingredients until the mixture resembles rough breadcrumbs. Grease a baking dish with a drizzle of extra virgin olive oil, pour in the vegetables, add a few basil leaves and the pine nuts, and cover with the crumble. 

    STEP 3

    Bake in a preheated oven at 200 °C for 25 minutes, until golden. Serve the crumble warm garnished with fresh basil leave.

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