Griddled primo sale with zucchini caponatina

Ingredients

For 1 serving

• Primo sale cheese80 g
• Zucchini200 g
• Cherry tomatoes100 g
• Onion30 g
• Capers5 g
• White wine vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Bread50 g
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: June – September

Method

1. Wash and trim the courgettes and cut them into roughly 1 cm dice. Peel and chop the onion; wash and halve the cherry tomatoes; rinse the capers.
2. Heat the extra virgin olive oil in a frying pan over medium heat, add the onion and courgettes with a pinch of salt and sauté for 8 minutes, stirring, until the courgettes are golden but still firm.
3. Add the cherry tomatoes and capers and cook for 3 minutes, until the tomatoes start to soften. Deglaze with the white wine vinegar and let it bubble for 1 minute, until the sharp smell has gone; turn off the heat.
4. Cut the primo sale into slices about 1.5 cm thick and pat them dry with kitchen paper. Heat a non-stick griddle over high heat and sear the slices for 1 minute per side, until golden outside and soft inside, without letting them melt.
5. Meanwhile toast the bread. Serve the primo sale with the warm caponata and the bread.