The best recipe

The best recipe designated by our chef was that of Mª Carmen Santos González (Castro del Río), with her Millefeuilles of zucchini, chópped Crismona and cheese:


1 medium zucchini
1 large tomato
6 slices of sandwich cheese
6 slices of chopped Crismona
3 medium eggs

Elaboration: The first thing we will do is wash the zucchini and peel them. We will wash the tomato too, peel it, cut it into thin slices and set it aside. Then we cut the zucchini into slices. Blanch them for a couple of minutes in salted water, take them out and put them on absorbent paper to remove the excess water. We begin the assembly of our millefeuilles. In the base we place the zucchini. We add the tomato and a pinch of salt. Place the slices of cheese on top and we finalize with slices of Chopped by CRISMONA in can. We makee a second layer, finishing with the zucchini. Beat the eggs, with a little salt and pepper and put them on top carefully, so that the zucchini does not crumble too much. Bake at 180º for 35 minutes and another 10 more at 200º and you’re done. Take it out of the oven and wait until it is tempered, to demould.


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