Starter: Parfum d'Italie, Parmesan vegetable crumble
The market : 1 piece of pumpkin (count 200 g per person with the crust), zucchini (1 beautiful zucchini for two people), and for 6 parts: 100g of flour, 1/2 glass of olive oil, 100g of Parmesan cheese grated, 50g breadcrumbs salt, pepper, garlic, frozen basil.
1 individual oven dish per person, or a large oven dish.
Detail the pumpkin and zucchini peeled into 1 to 1.5 cm dice. Drop the vegetables in the steamer basket of the pressure cooker and cook for 5 minutes after rotating the valve.
Prepare the dough for crumble by mixing the flour, the Parmesan cheese, olive oil and bread crumbs. The dough should form small pellets.
Mix them vegetables cooked with a clove of minced garlic and basil, fill the dishes with this mixture to 3/4 and cover with crumble. Bake at 200 ° for 15 minutes and serve well golden.
NB: the presentation is prettier in individual ramekins. The crumble can be prepared in advance and baked just before dinner.
