The new labels of the Mackè extra virgin olive oil line by Parovel are ready to be “eaten”. Mackè recipelabels are born, quick tips for your everyday cooking.
The label makes you work up an appetite, the recipe helps you satisfy it! They're all yummy suggestions by the food blogger Alessandra Colaci. Passionate about travel, Alessandra revisits dishes from the world cuisine in her own way. All of her recipes are on www.unacasaincampagna.com
Zucchini and sheep ricotta crumble with EVO oil Mackè by Parovel. Do you know the crumble? It's a preparation of Anglo-Saxon origin. There is both the sweet version, which is more known, and the salty one, and in both cases the main ingredient is butter. For a change, I wanted to prepare the crumble with the extra virgin olive Mackè by Parovel. Read the recipe to find out how!
Ingredients for 4 people
50 g of seasoned ricotta
1 zucchini
1 tablespoon extra virgin olive oil
extra virgin olive Macke Parovel
salt
For the crumble:
20 g of extra virgin olive oil Mackè Parovel
60 g flour 00
15 g of Grana Padano
Wash and dice the zucchini. In a frying pan, heat up an extra tablespoon of olive oil virgin olive oil and let cook zucchini for 10 minutes over high heat, stirring frequently. Set aside. To prepare the crumble, place the extra virgin olive oil to solidify in the freezer for at least 40-45 minutes. After this time, in a bowl, work with your fingertips the flour, solidified oil and parmesan cheese until mixture is a sandy compound. Place the mixture on a plate lined with baking paper and bake at 180 degrees for 10-15 minutes, making sure that the crumble doesn't get too brown. Meanwhile, arrange the diced zucchini in small single-dose containers. Cut the ricotta into small cubes and add to zucchini. Once the crumble is ready and still warm sprinkle it on the zucchini. Season with a pinch of salt and serve immediately.
Note: The crumble can be served hot or at room temperature. You can prepare all the ingredients in advance and assemble the finger food at the last minute.