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Italian Ebly pot

updated

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 250 g soft wheat (Ebly)
  • 550 ml vegetable stock
  • 300 ml tomato juice
  • 2 small zucchini
  • 100g mozzarella
  • 2 tbsp pesto

Instructions

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

My little daughter loves it and so does her dad…

Finely chop the onion and garlic and sauté until translucent. Then add the soft wheat flour, sauté briefly, and deglaze with the vegetable stock and tomato juice. Bring to a boil once, then simmer for about 10 minutes. Then add the chopped zucchini and cook for about 8 minutes. Just before the end of the cooking time, stir in the chopped mozzarella and pesto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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