Summary

Ingredients

• 125 g Ebly, natural
• 1 tablespoon olive oil
• 1 onion (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 1 medium zucchini
• 2 teaspoons rosemary, fresh, finely chopped
• 1 large clove (s) garlic, finely chopped
• 4 teaspoons pesto rosso, from the glass
• 75 g cheese, small cubes (Gouda, Gryere or Feta)

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Instructions

1. Bring salted water to the boil and let the Ebly simmer for 10 minutes. Pour into a colander and drain thoroughly.
2. Cut the peppers and zucchino into 15 mm cubes and the onion into narrow wedges.
3. Heat the oil, first fry the onion wedges briefly, then add the paprika, zucchini and rosemary and fry vigorously. Reduce the heat, add the garlic and cook everything al dente for 3-4 minutes. Add the Ebly, mix in the pesto and turn the heat down to very low.
4. Spread the cheese cubes on the mass and close the pan with a lid. After 2-3 minutes the cheese will melt.