Tigelle with stracchino and grilled zucchini

Ingredients

For 1 serving

• All-purpose flour70 g
• Reduced-fat milk30 ml
• Active dry yeast2 g
• Extra virgin olive oil1 teaspoon
• Stracchino40 g
• Zucchini150 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. In a bowl mix the flour with the dried yeast, add the lukewarm milk, the extra virgin olive oil, a tablespoon of lukewarm water and finally a pinch of salt; knead for 5 minutes, until smooth and elastic.
2. Shape into a ball, cover and leave to rise somewhere warm for 1 hour, until almost doubled.
3. Roll the dough out to about 1 cm thick and cut out 4 discs with a glass or cutter, re-rolling the scraps.
4. Heat a non-stick pan over low heat, lay in the discs, cover and cook for 4 minutes per side, until puffed and golden and they sound hollow when tapped.
5. Meanwhile heat a griddle over high heat, wash and trim the courgettes and slice them thinly lengthways; grill for 2 minutes per side, until soft and marked, and season with salt.
6. Split the warm tigelle in half like a roll and fill them with the stracchino and courgettes.