Courgette savory cheesecake

Ingredients

• 250 gr. crackers
• 100 gr. butter
• 250 gr. cream cheese
• 250 gr. feta cheese
• 50 gr. dried tomatoes in olive oil
• 6/7 courgettes
• 1 onion
• 200 gr. grated parmesan cheese
• 4 eggs
• 2 egg white
• extra-virgin olive oil
• salt and pepper

Wash the courgettes and cut them in very thin slices. In a big pan, heat the olive oil with the onion, and let it fry for a few minutes - until the onion becomes transparent - then add the courgettes, salt and pepper and cook until done. In another pan, melt the butter and let it cool down. 

Blend the crackers in a food processor, place them into a bowl, add the melted butter, the grated parmesan cheese and the egg whites and mix by hand until well blended. Transfer the dough into a 26cm baking tray, which has been covered with wet baking paper, level and press it a bit. Let it rest for approx. 1hr in the fridge. In a bowl, mix thoroughly the dried tomatoes (cut in small pieces), the cream cheese, the feta, the remaining grated parmesan and the 4 eggs. Add the courgettes previously cooked and stir well. Pour the mixture over the base prepared before. Bake in pre-heated oven at 180°C for approx 30/40 minutes. Serve lukewarm.

Aubergine strudel

Ingredients

• 1 roll of puff pastry
• 2 aubergines
• 150 gr. mild cheese (scamorza or medium cheddar)
• 80 gr. bread guts
• 30 gr. fresh basil leaves
• 30 gr. pine nuts
• salt

Wash the aubergines and cut them in half. Pre heat the oven to 180°C and bake the aubergines - pinched with a fork - for approx. 40 minutes.
Let them cool down and dig the aubergine pulp. Place the basil leaves, the guts, pine nuts and the cheese in a food processor and mix until obtaining a smooth texture. Lay the puff pastry on baking paper, cover it with the aubergine pulp and add the mix on top. Close to obtain a pastry roll, well sealed. Make some cuts on the top of the roll. 

Bake for approx. 25 minutes in preheated oven at 200°C.

Vegetarian lasagne

Serve 8 people

• 500 gr. thin lasagne
• 500 gr. small tomatoes
• 1.400 gr. round aubergines
• 300 gr. robiola (mild creamy cheese)
• 300gr. ricotta (soft white unsalted cheese)
• 8 spoonfuls of milk
• 200 gr. fresh spinach
• 80 gr. parmesan cheese
• 12 spoonfuls of extra-virgin olive oil
• basil in a large quantity
• salt and pepper

Wash and slice the aubergines horizontally (1/2 cm thick). Sprinkle with salt and leave them for about an hour to get the water out. Grill them 2 minutes each side , add salt and  pepper. Put  robiola and ricotta in a bowl, thin with milk and add the basil which has been chopped up. Oil a mould, put a layer of lasagne, cover it with  cheese then with  aubergines, half- cut tomatoes, parmesan cheese and spinach. Sprinkle with olive oil and repeat the layers until you have finished the ingredients. Cover the mould with an aluminum  foil and bake in the oven for 15 minutes at 200°C.

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