Dice the vegetables and brown them in a large saucepan with a drizzle of extra virgin olive oil and a clove of garlic. Cook for 5-6 minutes, adding a few leaves of fresh oregano and seasoning with salt and pepper.
In a blender, prepare the crumble by combining the cold butter, flour, finely grated Grana Padano, a teaspoon of turmeric, a few sprigs of thyme, and salt and pepper. Blitz the ingredients until the mixture resembles rough breadcrumbs. Grease a baking dish with a drizzle of extra virgin olive oil, pour in the vegetables, add a few basil leaves and the pine nuts, and cover with the crumble.
Bake in a preheated oven at 200 °C for 25 minutes, until golden. Serve the crumble warm garnished with fresh basil leave.
Medio
45 min
