heart_likeLiked by 6


  • fb
  • print
  • twitter

    Savoury crumble with seasonal vegetables, pine nuts and Grana Padano

    Group 393Medio
    Group 382
    T345 min


    • 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



    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.