Traditional recipes

Salted crumbled with zucchini and brie

Salted crumbled with zucchini and brie

Salted crumbled recipe with zucchini and brie di of 22-05-2015 [Updated on 04-09-2017]

The crumbled salty is a very simple rustic to make, versatile in the filling and very tasty. In practice, it is the salty version of the classic crumbled that I have proposed in recent years in several versions, from the greedy one with Nutella to the more summery one made with ricotta and strawberries only that here instead of sugar we have Parmesan and the filling is done with courgettes and brie cheese. In short, this is also a savory pie to try and customize in multiple flavors. Friends I wanted to thank you for the good wishes you left me for Ivano, yesterday I wanted to amaze him in a thousand different ways, from the gift he wanted so much to the cake he just didn't expect to be so special, to the evening spent with our closest friends in one of our favorite places, in short, this year I wanted to give him a really super birthday and I think I succeeded;) Well I greet you and run away to finish the last things, today I have reduced hours in the office because we leave for the weekend, let's go to do a small food and wine tour in Tuscany (this is the gift I gave to Ivano) then I leave you to the recipe of the crumbled salty and we will read later: *

Method

How to make the crumbled salty

Wash and cut the courgettes into small pieces, put them in a pan with a clove of garlic, oil and salt and brown in a pan for about ten minutes.

In a bowl, put the flour with the cold butter cut into small pieces in the center, the egg, the yeast and a pinch of salt.

Work the mixture with your fingertips until you get a crumbly mixture, then add the Parmesan.

Line a pan with parchment paper and pour a little more than half of the dough into it, lifting the mixture slightly on the edges.

Now add the courgettes and the cubed brie cheese.

Cover the filling entirely with the remaining dough, then cover with the chopped almonds. Cook the crumbled salt in a preheated convection oven at 180 ° C for about 25 minutes.

Let the crumbled cooler before cutting it into slices and serving.


Video: Zucchini Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 279 (September 2020).