Italian Ebly pan

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 250 g Ebly
• 275 ml vegetable stock, more if needed
• 190 ml tomato(s), pureed, more if needed
• 2 small zucchini
• 100g mozzarella
• 2 tbsp pesto rosso
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onion and garlic and dice both finely. Heat the oil in a pan and sauté the onion and garlic until translucent. Add the Ebly wheat flour and sauté briefly. Pour in the vegetable stock and passata and simmer. Meanwhile, finely dice the washed zucchini and add to the Ebly pan. Simmer for about 8 minutes. Shortly before the end of the cooking time, dice the mozzarella and mix it with the pesto into the Ebly pan. Season to taste with salt and pepper. If you like, you can add a little passata or vegetable stock.