Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 250 g | Sterilgarda ricotta |
| 2 | zuchinis |
| 1 | Egg |
| 2 | tablespoons of breadcrumbs |
| 3 | tablespoons grated Parmesan cheese |
| to taste | extra virgin olive oil |
| to taste | salt |
| to taste | pepper |
Preparation
- Grate the courgettes and squeeze them to remove excess water.
- In a bowl, combine the Sterilgarda Ricotta, courgettes, egg, parmesan and breadcrumbs.
- Mix until the mixture is smooth.
- Form meatballs and place them on a lined baking tray.
- Add a drizzle of oil, salt and pepper.
- Bake at 180°C for about 20–25 minutes until golden brown.
Cut the onion into very small cubes and fry in a pan with oil. Then pour in the Sterilgarda Tomato Puree and cook for about 20 minutes over low heat, adding ...
Social Wall