Vegetable Crumble
Category: Appetizer
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red bell peppers | ½ |
| Yellow bell peppers | ½ |
| Carrot | 1 |
| Zucchini | 1 |
| Fresh spring onions | 2 |
| Lemon zest | ½ |
| Water | 200 ml |
| Sweet peas | 250 g |
| Greek yogurt | 150 g |
| Lemon zest (for the cream) | ½ |
| Mint | 4 leaves |
| Vegetable broth | To taste |
| Almond flour | 20 g |
| All-purpose flour | 80 g |
| Butter | 100 g |
| Grana Padano cheese (DOP) | 40 g |
| Rosemary | 1 sprig |
| Fine salt | To taste |
Instructions:
-
Prepare the Vegetables:
Begin by shelling the sweet peas, then cover them with a lid. Season with salt and pepper to taste, and set aside a couple of tablespoons to add to the other vegetables later. -
-
Chop the Vegetables:
Slice the red and yellow bell peppers in half, then cut them into thin strips. Trim the zucchini and dice them into small cubes. Do the same with the carrot, peeling it and cutting it into small pieces. -
Sauté the Vegetables:
In a pan, heat a small amount of oil and sauté the spring onions. Once softened, add the sliced bell peppers, diced carrots, and the two tablespoons of peas. Add cold butter in small chunks, a sprig of rosemary, and a pinch of salt. Stir to combine, letting the flavors meld. -
Make the Crumble Topping:
Using a food processor, pulse the sautéed vegetables with the almond flour, all-purpose flour, Grana Padano cheese, and a pinch of salt until you get a sandy-textured mixture. -
Bake the Crumble:
Spread the crumble mixture evenly over a baking sheet lined with parchment paper. Bake in a static oven at 160°C (320°F) for 15 minutes or in a fan-assisted oven at 140°C (285°F) for 10 minutes, until golden and crispy. Once baked, remove from the oven and allow it to cool. -
Prepare the Pea Cream:
While the crumble cools, prepare the pea cream. In a tall container, combine the Greek yogurt and the remaining peas (discard the garlic if you prefer). Add the lemon zest and blend with an immersion blender until smooth and creamy. -
Assemble the Dish:
Transfer the pea cream into a piping bag. On a serving platter, layer the vegetable crumble with a generous amount of the pea cream, finishing with another layer of the vegetable crumble. -
Chill and Serve:
Refrigerate the crumble and cream mixture until ready to serve, allowing it to come to room temperature before serving.
Enjoy this refreshing and savory vegetable crumble as an appetizer, perfect for sharing with friends and family, and elevate your dining experience with its vibrant flavors and textures!
