Pecorino cheese in zucchini and paprika coat with garlic vinaigrette

Name: Pecorino cheese in zucchini and paprika coat with garlic vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Courgettes (about 250 g); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1/2 370 ml jar roasted peppers; 2 Garlic cloves; 2 Branches of rosemary; 300 g Sheep's cheese; 100 g Manchego cheese; 5 TABLESPOONS Olive oil; 2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp black pepper; 1 pinch Chili Flakes; 150 g Ciabattabrot

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Courgettes (about 250 g)
7-10 Tbsp Salt
7-10 Tbsp Sugar
1/2 370 ml jar roasted peppers
2 Garlic cloves
2 Branches of rosemary
300 g Sheep's cheese
100 g Manchego cheese
5 TABLESPOONS Olive oil
2 TABLESPOONS light balsamic vinegar
7-10 Tbsp black pepper
1 pinch Chili Flakes
150 g Ciabattabrot

Directions

1
Wash and clean the zucchini. Peel 12 wide strips with a peeler and use the rest for other purposes. Sprinkle the strips with a little salt and sugar and let them stand for about 10 minutes
2
Drain the peppers, cut each pepper lengthwise into 4 strips. Peel garlic and chop finely. Wash the rosemary, dab dry and chop finely
3
Cut the feta cheese into 12 cubes. Cut Manchego cheese into small cubes. Wrap the feta cheese with a strip of paprika and zucchini around each
4
Heat 3 tablespoons of oil in a frying pan and briefly sauté the garlic and rosemary. Remove from heat, stir in vinegar and season with salt, pepper and chilli
5
Sprinkle the vinaigrette over the sheep's cheese and diced Manchego. Cut the bread into small pieces. Heat 2 tablespoons of oil in a frying pan and toast the bread in it until golden brown. Serve with cheese