200g Original Bifum
3 zucchini cut horizontally into thin slices
300g sliced mozzarella
30g black raisins
30g parmesan cheese
FOR THE SAUCE
3 tablespoons olive oil
1 liter of fresh cream
4 tablespoons of wheat flour
50g grated parmesan cheese
To taste: salt and nutmeg
1 Hydrate the Original Bifum according to the orientation of the black of the package. Set aside.
2 Beat in blender, sour cream, nutmeg, olive oil, salt and flour. Set aside.
3 In a medium bowl place the sauce in the bottom, zucchini, raisins, pasta and mozzarella alway intercalating. Finish with the saude and parmesan cheese. Cover with foil.
4 Preheat to 180 degress, place in the oven for 25 minutes. Remove the foil and leave for 5 minutes to gratin.