Ingredients:
2 zucchini
4 red peppers
Pecorino
Fresh cream
Black pepper
Slice the zucchini into thin slices, cut the peppers into small cubes of less than 1 cm per side. Copper over low heat about 20 min. in a covered pan pre-oiled with olive oil. At the end of cooking, add pecorino, black pepper and a little crème fraîche.
To be served with Gavi Spinola or Castello.
