Peperonata, Stuffed Zucchini, Torta Di Verdura

Torta di verdura

1. Knead the flour with a pinch of salt, 2 tablespoons of olive oil and a little water so that a firm dough is formed, roll out half of it very thinly and place on a baking tray coated with oil. Cut the pore very small, season with salt and leave to stand in a bowl for about 1 hour, then squeeze out the water that has formed. Add the Parmesan and breadcrumbs and 2 tablespoons of olive oil. Spread the mixture on the baking sheet and press it down, over it the rolled out dough from the 2nd part is spread so that everything is completely covered and finished, prick the dough sheet with a fork. Brush the top layer with a little olive oil and water and bake in the oven for approx. 90 minutes at approx. 180 degrees. Serve warm.

Stuffed zucchini

1. Cut the zucchini into equal-sized slices approx. 5 cm, remove the pulp with a knife or spoon, so that there is still a bottom. Beat the zucchini mixture, the tuna (without oil), salt and pepper into a homogeneous mixture with the mixer, stir in half of the grated cheese and about 30 g breadcrumbs. Pour the mixture into the zucchin molds. Place the molds on baking paper and sprinkle each part with the rest of the cheese. Of course, the baking paper is coated with a little olive oil. Bake in the oven at 160 degrees for about 60 minutes.

Peperonata

1. Cut the bell peppers into equal-sized slices, add about 5 to 6 olive oil to the pan and fry the bell pepper slices lightly brown on the skin, then add the chopped parsley and the sliced ​​garlic cloves. Stir in balsamic vinegar and deglaze everything with the broth. Put the lid on and let it simmer for about 30 minutes. Peperonata is served cold.