Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 120 g | fresh ricotta cheese Sterilgarda |
| to taste | grated parmiggiano |
| 1 | egg |
| 6 | zucchini |
| 1 cloves | garlic |
| to taste | oil |
| to taste | salt |
| to taste | basil |
| to taste | water |
Preparation
- Wash the courgettes, dry them and remove the ends. Cut them into thin rounds and put them in a pan with a drizzle of oil, garlic and salt.
- Let it cook for about 20 minutes. Let the cooked and golden courgettes cool and pour them into the mincer.
- Add the Ricotta Sterilgarda and a drizzle of oil. Add the egg, parmesan and basil. Season with salt and blend everything until you get a smooth mixture.
- Pour the mixture into the previously oiled aluminum cups and place them in a baking pan. Then pour 1 cm of water into the pan and bake at 170° for about 50 minutes.
- Serve the courgette flan warm.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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