Pasta with Premium Graviera with Oregano & zucchini pane

INGREDIENTS

240gr Premium Graviera with Oregano Kalogeraki grated

1 fullspoon butter

1 fullspoon flour for all purposes

250gr full fat milk

8 small zucchinis

2 slices of stale bread without the crust

zest of 1 lemon

salt, pepper

flour for all purposes for the pane

1 egg

pasta of your choise

 

IMPLEMENTATION

In a food processor crumble the bread, add 20gr of the grated graviera, the lemon zest and mix.

In one bowl add the bread mix, in another the flour and in a third one the egg (whisked with salt & pepper).

Wash the zucchinis. Cut them in long slices and then in two each slice. Wipe them well with paper.

Add the zucchini sticks firstly in the flour bowl, then in egg and lastly in the bread mixture. Put them in a pan with greaseproof paper.

Bake in 200C for 30' to turn gold and soften inside.

In the meantime, boil water for the pasta (time depends on the pasta you choose).

In a pan put the butter and when is ready (melted) add the flour and whisk to bake it. Add the milk (lukewarm) and continuously whisk in medium heat to prepare a thin bechamel. Add gradually the grated graviera (keeping a bit aside for serving).

Add a couple of spoonfulls water (from the pasta you boil). Whisk until you get a smooth creamy mixture.

Add the pasta in the pan with the cream for a few minutes and serve while it's hot!

On top add the pane zucchinis, a bit of lemon zest and grated graviera. Enjoy!