Italian Crumble

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Italian Crumble

Italian Crumble

Number of people
For the garnish:

6 ripe tomatoes

2 scoops of mozzarella

Fresh basil, chopped

Olive oil


For the crumble dough:

50 g pine nuts

80 g Parmesan cheese


2 tablespoons olive oil

Preparation: 15 min
Cooking time: 25 min
Step 1
Prepare the crumble dough: finely crumble the rusks in a dish, add the pine nuts, parmesan cheese and mix with a spoon of olive oil. Book.
Step 2
Cut the tomatoes into slices and fry them in a hot frying pan with olive oil. Cook for 5-6 minutes over high heat, stirring so that it does not stick. Salt and pepper generously.
Step 3
Cut the two balls of mozzarrela into slices. Coarsely chop the fresh basil.
Step 4
In a gratin dish, put the tomatoes, sprinkle with part of the basil, cover with the mozzarella slices, cover with the rest of the basil. Cover everything with the crumble dough.
Step 5
You can add a little Parmesan cheese on top to further enhance the taste!
Step 6
Hop, in the oven at 180°C (thermostat 6) for about 25 minutes.
Step 7
Eat it very hot!
Step 8
Bon app├ętit
Author's note
Accompanied by a little raw ham and a green salad, a delight!

I add my grain of salt

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