![Zucchini, Almond, and Fig Timbale](https://admin.pastificiodichiavenna.it/uploads/legume_3d4a82adb2.png)
The recipe:
Zucchini, Almond, and Fig Timbale
A symphony of vivacity and flavor: challenge yourself with the preparation of zucchini, almond, and fig timbale. Follow the recipe.
Difficulty:
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
Preparation time:
![](https://pastificiodichiavenna.it/assets/ricette/preparation.png)
5 minutes
Cooking time:
![](https://pastificiodichiavenna.it/assets/ricette/cooking.png)
8 minutes
![Legumé](https://admin.pastificiodichiavenna.it/uploads/legume_58f6cfe7a8.jpg)
Cook it with...
Legumé
Legumé is a grain-shaped pasta made from red lentil flour and buckwheat flour. Rich in proteins and a source of fiber.
Discover the productIngredients for 4 people:
- 300 g of Legumé
- 2 - 3 zucchinis
- 1 tablespoon of cream
- 100 g of Taleggio P.D.O. cheese
- Extra virgin olive oil to taste
- 4 - 5 ripe black figs
- 1 tablespoon of sliced almonds
Preparation:
Wash and thinly slice the zucchinis into strips, then sauté them in a non-stick pan with a drizzle of extra virgin olive oil. Meanwhile, rinse and cook the Legumé* in plenty of salted water for 8 minutes. When almost cooked, add the Taleggio cheese to the pan with the zucchinis and melt it with a tablespoon of cream. Drain the Legumé and add them to the pan, mixing well to let them absorb the flavors. Sprinkle with a handful of sliced almonds and serve accompanied by the figs.
*The natural foaming during cooking is typical as in the preparation of dried legumes. Cook in plenty of water and stir often or skim with a spoon.
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