Arrabiata
Crumble de chèvre à l'Arrabiata
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2 courgettes
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1 jar of Panzani Arrabiata tomato sauce
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1 fresh goat's cheese
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2 slices of multi-grain bread
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8 cherry tomatoes
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2 sprigs of flat-leaf parsley
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A drizzle of olive oil
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1. Preheat the oven to 200 ° C.
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2. Cube the two courgettes. In a frying pan, sear the courgette cubes with the olive oil for 2 minutes, having previously seasoned them with salt and pepper.
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3. Spread the courgettes cubes around the baking dish. Quarter the cherry tomatoes and mix them up with the Arrabiata tomato sauce. Pour the mixture over the courgettes.
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4. Roughly blend the two slices of bread with the parsley and then spread out in a thin, even layer over the Arrabiata sauce.
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5. Crumble the fresh goat's cheese and arrange the pieces atop of the entire dish. Bake for 15 minutes at 200°C.
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