Timballo veg mon amour
Cream of courgette and cheese
The veg timbale with cream of courgette and cheese is a rich and tasty dish, perfect for making the most of fresh courgettes.
Ingredients for 4 persons
- 800 g courgettes
- Just enough salt
- Enough chilli pepper if desired
- 2 - 3 tablespoons of EVO oil
- 300 g sedanini
- 150 g grated cheese (Grana Padano or Parmesan)
Procedure
Wash the courgettes, cut them into rounds and cook them in a non-stick pan with a clove of garlic, enough chilli pepper if desired and measured evo oil, over medium heat and covered pot. Add a glass of water if necessary. Adjust salt to taste.
Continue cooking until the courgettes are cooked. Allow to cool, blend with an immersion blender and if necessary add a little cooking water from the pasta to obtain a smooth and creamy mixture. Boil the pasta in plenty of lightly salted water and drain when al dente.
Season the pasta with some of the vegetable cream and, proceeding in layers, in a baking dish start with the pasta base and top with more than half of the vegetable cream and sprinkle with grated cheese. Close with another layer of pasta and top with the remaining vegetable cream and grated cheese.
