Orange stuffed with Brigante Cream
INGREDIENTS (serves 4):
½ liter/2 cups of milk
2 tablespoons of extra virgin olive oil
Grated rind of 1 orange
150g/5oz Pecorino Brigante
Salt to taste
Sauté the zucchini chopped into chunks in extra virgin olive oil for five minutes over a moderate heat. Dry off any excess oil and blend.
Melt the butter in a small saucepan, adding the flour carefully so as to avoid lumps. Stir and cook for one minute to form a roux.
Using a milk pan, bring the milk to a boil and add the salt. Add the milk to the roux a little at a time, still stirring to avoid lumps.
Now add the zucchini and the cubed Brigante to the mixture along with the grated orange rind.
Slice the oranges into halves, squeeze them, then clean inside the rinds using a melon baller to create the vessels for the filling. The dish can be eaten cold as an appetizer or hot after baking them in the oven for 10 minutes at 180°C/356°F.