Asparagus & Zucchini Crumble

Date maggio 20, 2010

Sweet crumbles are my passion: stewed fruit – again – but with a crispy layer that hides beneath its mysteries and its tasty predictions of softness; almost infinite choice for taste and flavoring. You can eat them hot, as they are, or with a scoop of ice cream, or a bit of plain yogurt for a special breakfast. A few days ago, Sara aka Fiordifrolla instilled in me the desire to decline crumble to salty. I’m an impatient and eager to try girl, so I put together the best ingredients in my fridge and pantry, and made this delicious crumble.

Yesterday on Facebook and Twitter I organized a little game to see if you was able to guess all the ingredients, and you went very close to the solution… you found almost immediately asparagus and zucchini, but it took a bit more to understand which were the other ingredients. What I omissed is that they are two ingredients that come directly from Basilicata, and represent excellences of this region. There  was mozzarella fiordilatte – brought by my father’s cousins who came from Melfi (PZ) for the baptism of cutie little Giada – that honestly for me is the best in the world. Then there was the sweet sausage (sweet ’cause not spicy, not because really sweet!), one of the few leftovers of the gourmet package I won for the competition Puglia&Basilicata a Tavola. To all this, add a touch of Salter Butter 1889 from Fattorie Fiandino, and the result will not disappoint you!

Before telling you the recipe, let me make a small praise of single portions: isn’t it nice to make many small ramekins for each guest or family member? Isn’t it nice to be invited by someone and find a single portion complete in itself, designed specially for you in its perfection? It is something that I always love, be it a crumble, a salty or sweet muffin, a cupcake or a creamy cup. That’s why I recommend you to make crumble into single small ramekins! Not only they will cook faster, but they’ll also be nicer to be presented on table, perfect  in their combination of soft and moist vegetables and a dry, savoury and crisp crumble.

I won’t give you exact quantity, because this crumble is one of those kinds of recipes you can do with what you have in the fridge, without necessarily going to the supermarket or ringing the bell to your grandmother, my trustworthy and reliable supermarket!

Ingredients:

  • green asparagus, about one bunch
  • zucchini, same quantity as asparagus
  • mozzarella fiordilatte, one big
  • sweet sausage, same quantity as mozzarella
  • basil, a few leaves
  • salt
  • almond flour, about 150 gr
  • kamut flour, about 150 gr
  • Salted Butter 1889 Fattorie Fiandino, about 100 gr

Clean the asparagus, removing the woody part of the stalks. Cut off the asparagus tips and put them aside. Trim asparagus stalks into 1cm wide chunks. Wash zucchini and cut them into cubes of about 1 cm. Drain well mozzarella and cut it into cubes of about 1 cm. Slice the sausage, remove the outer skin and dice it as well. Stir in a large bowl all the ingredients (asparagus – stalk and tips -, zucchini, mozzarella and sausage), add a few basil leaves, then season lightly with salt and distribute into small ramekins or a large baking dish.

Bring butter to room temperature and mix it with your fingers with the two flours, until crumbs are formed. Distribute plenty of the crumble mixture over the asparagus and zucchini and bake in a preheated oven to 180°C for about 35 to 40 minutes until  crumble is golden and you see the vegetables moisture coming out from the sides of the crumble. Serve hot or warm. I’ve eaten it cold the next day at work with a dish of salad and it was just as good as the day before!

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17 Responses to “Asparagus & Zucchini Crumble”

  1. Meeta said:

    simply awesome! i love savroy versions of sweet dishes – last year i made a savory clafoutis and it was great! this sounds delicious!

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  2. Italian Notes said:

    What an nice idea to combine vegetables and crumble. I have been experimenting with crumble cakes, but they tend to go soggy after a day or two.

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  3. Sunita said:

    Wow! I’m absolutely loving this, thanks for sharing; will try it soon :-)

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  4. Skylar said:

    Wow looks so good! I agree, looks perfect to take to lunch the next day

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  5. bunkycooks said:

    What a great combination of flavors. I like the idea of a savory crumble. Sounds delicious.

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  6. Stella said:

    Hey Julsi,

    I’ve seen this twice today both at F.B. and somewhere else. It sounds absolutely wonderful. I’m going to try it.
    By the way, I love the dish it’s in-so pretty. Ooh, and kind of witchy cool too…

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  7. Mardi @eatlivetravelwrite said:

    What a beautiful idea and I love the “recipe” how it’s just what you have on hand!

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  8. Jen @ My Kitchen Addiction said:

    This looks lovely! :)

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  9. Jessie said:

    Yum my two favorite veggies!!! This looks like a really great recipe

    Jessie
    http://www.themessiekitchen.com/

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  10. Magic of Spice said:

    Just lovely!

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  11. Cooking with Kait said:

    What a terrific recipe. I love the presentation in the mini casserole dish.

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  12. Linn @ Swedish home cooking said:

    Ohh, that sounds amazing! Crumbles on top of asparagus and zuccini is a great idea.

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  13. The Cilantropist said:

    These photos are really beautiful and seem to really capture the essence of the dish. The sweet sausage looks especially delicious! And the tiny Staub baker: adorable. :)

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  14. china travel said:

    I do not often eat asparagus and zucchini crumble.I also heard this recipe with the two for the first time.

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  15. chef Dennis said:

    This looks absolutely incredible….what a wonderful creation!!!
    thanks so much for sharing, and am I ever so happy for finding your blog….I am now a faithfull follower!!

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  16. Kevin (Closet Cooking) said:

    I really like the sound of a savoury crumble!

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  17. Terrie Sullivan said:

    got on board.

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