Chifferini
Gratin de Chifferini aux courgettes
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400g of Panzani Chifferini
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400g courgettes
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100g grated gruyere
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20cl light cream
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Salt
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1. Wash the courgettes and dice them into medium-sized cubes with their peel and flesh.
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2. Steam them in a pressure cooker for 5 minutes. Drain them once they are cooked.
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3. Cook the Chifferini in boiling salted water for 6 minutes and then drain it.
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4. Arrange the courgettes in an oven-proof dish and top with the pasta, followed by grated gruyère, and finish with the cream.
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5. Brown the dish in the oven for 30 minutes at 200 °C (th 7).
