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Recipes

Starter, Empty Fridge

DIFFICULTY

Zucchini dip, gorgonzola PDO and basil

Ingredients

500 g day-old zucchini

150 Gorgonzola Pdo

100 g cottage cheese

1 bunch of basil

2 tablespoons of white wine vinegar

Evo oil

Salt

Pink pepper

 

For crackers:

130g mixed seeds

30g oat flakes

100 g rice flour

100 g water

30 g Evo oil

5 g salt

Preparation

  1. Start by preparing the crackers. Pour the mixed seeds, oatmeal, flour, and salt into a bowl.
  2. Mix well, and then pour in the oil and water a little at a time and start kneading.
  3. Transfer the mixture between two sheets of baking paper and, with the help of a rolling pin, roll it out until it is a thin layer. Remove the surface layer of paper and, with a pastry wheel, cut out the crackers.
  4. Spread the salt and bake in an oven at 180° for 30 minutes.
  5. Meanwhile, prepare the zucchini dip. Combine the zucchini, ricotta, Gorgonzola Pdo, basil, 2 tablespoons Evo oil, vinegar, salt, and pink pepper in a blender. Blend until smooth.
  6. Once the crackers have cooled, break them up and serve them with the zucchini and Gorgonzola Pdo dip.