Zucchini burger with corn bread, Taggiasca olive paté and fresh tomatoes

Recipe from " Coffee Journal "

For the bread:

• 1 pack of Ruggeri Corn Puff Bread Mix
• water (200 ml)
• spoonful of Ruggeri Active Roasted Malt
• 2 tablespoons extra virgin olive oil
• salt
• one medium egg

For the zucchini burgers:

• 2 courgettes, not too large
• 1 egg
• 2 tablespoons breadcrumbs
• salt and pepper
• chopped parsley

For the filling:

• Taggiasca olive paté
• fresh tomatoes
• dried oregano

METHOD: For the bread:

Pour the Ruggeri Soffio di Mais Bread Mix onto a wooden board and make a well. In a bowl, mix the water (about 200-250 ml) with a spoonful of Ruggeri Active Toasted Malt (since it will increase the leavening). Add the water to the middle of the mix, knead vigorously and finally add some extra virgin olive oil. Place the bread in a large bowl and cover everything with a damp cloth. Store in the oven and let it rest for about an hour. Once the dough has been kneaded, form some balls (about 10-12) and place them on a baking tray, cover with a damp cloth and put back in the oven for another 30 minutes or so. Take the rolls, brush them with olive oil on the surface and create oblique cuts with a knife. Turn the oven on to 200°C (not ventilated), pour water into a pan and place it on the bottom. As soon as the oven is hot and humid, bake the rolls for about 25 minutes. Testing for doneness: To confirm that the rolls are done, “knock” on the base of the bread; if the sound is “empty” then it is ready!

For the filling:

Mix the egg with salt, pepper and milk (better if at room temperature) in a bowl. If you wish, you can also add some grated cheese (such as Grana). Pour the mixture into the baskets prepared previously and pricked with a fork, finally add the asparagus cut into pieces and the black olives. Bake at 180°C for about 15-18 minutes.

For the burgers: Take a non-stick pan. Wash and dry the courgettes, cut them into julienne strips and place them in a bowl. Add salt, pepper and an egg to the courgettes, mix with your hands and incorporate the breadcrumbs. Mix until the mixture is not sticky, using a round pastry cutter to form the burgers. Heat the pan with a drizzle of extra virgin olive oil and cook the courgette burgers for three minutes on one side and three minutes on the other side. Preparing the burgers: Cut the buns in half and fill them with zucchini burgers, Taggiasca olive paté and fresh tomatoes. Finally, sprinkle with oregano to taste.