Arrabiata

Crumble de chèvre à l'Arrabiata

Ingrédients

4
15min
  • 2 courgettes
  • 1 jar of Panzani Arrabiata tomato sauce
  • 1 fresh goat's cheese
  • 2 slices of multi-grain bread
  • 8 cherry tomatoes
  • 2 sprigs of flat-leaf parsley
  • A drizzle of olive oil
sauce

Etapes de préparation

  • 1. Preheat the oven to 200 ° C.
  • 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.
  • 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.
  • 4. Roughly blend the two slices of bread with the parsley and then spread out in a thin, even layer over the Arrabiata sauce.
  • 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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