Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 4 | fresh salmon slices |
| 250 g | Sterilgarda ricotta |
| 1 | bunch of mixed aromatic herbs (parsley, thyme, marjoram) |
| 1 tablespoon | of breadcrumbs |
| 1 tablespoon | of extra virgin olive oil |
| to taste | Grated zest of half a lemon |
| to taste | salt |
| to taste | pepper |
Preparation
- Finely chop the herbs.
- In a bowl, mix the Sterilgarda ricotta with the herbs, oil, lemon zest, salt, and pepper until you obtain a smooth cream.
- Arrange the salmon fillets on a baking tray lined with baking paper.
- Spread the Sterilgarda ricotta cream over the surface of the fish, creating an even layer.
- Dust lightly with breadcrumbs to help form a crust.
- Bake in a static oven at 180°C for about 20–25 minutes, until the surface is golden and the salmon is cooked through.
Clean the courgette flowers by delicately removing the pistil. Prepare the filling by combining the Sterilgarda ricotta, egg, chopped cooked ham, grated ...
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