BERGAMOT SCENTED COURGETTE SALTED BRIOCHE
350 gr (12 1/2 oz) flour,
4 eggs, one glass of white wine,
half a glass of Bergamia oil, salt and fresh ground pepper,
2 sachets (about 30 g – 1 oz ) pizza yeast.
450 g (1 lb) courgettes, half an onion,
2 tablespoons grated parmesan cheese,
3 tablespoons Bergamia oil, salt, pepper and a sprig of basil.
Chop courgettes and onion into thin slices and put them in a pan with oil, salt, pepper and a little water; cover and stew over low heat about for 15 minutes; when cooked, add chopped basil and let it cool.
In a deep bowl mix flour, eggs, wine, oil, salt and pepper carefully, then add the yeast and let it rise for about half an hour. Oil a round baking pan with a hole in the middle and pour in the mixture. Bake in a preheated oven (180°) for about 30 minutes.
Recipe by Valeria Vocaturo. www.cuochepercaso.it/
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