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with just a few simple ingredients and
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around 15 minutes you can make this
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corette and goats cheese Noy start with
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a little olive oil in a pan and add one
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chopped onion soften for a few minutes
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and then add your cett this was two
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large corett just sliced cook until you
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get a little bit of color on your cett
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you'll want them just slightly golden
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then you can add two or three chopped
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garlic cloves and give that a bit of a
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stir then de glaze with a little bit of
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water or white wine if you
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choose before adding your Pata and a
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little more water to make quite a
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liquidy broth because you'll then add
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the Noy and that will suck up some of
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that liquid and make it just the most
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perfect consistency fresh Noy takes just
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3 or 4 minutes to cook in a sauce and
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you'll know when it's done when it's
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slightly squidgy to the touch make sure
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it's seasoned with salt and pepper add
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oregano and some fresh Basel at the end
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as well if you like you could then
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transfer this to an ovenproof dish um
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top with goats cheese or any other kind
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of cheese Mozzarella cheddar Etc and
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bake until the cheese is bubbling and
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golden but I like to make mine quite
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fresh and just sprinkle with some
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crumbled goats cheese at the end for a
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little bit of t us to cut through that
