Here the temperature is still quite high and certainly makes you want to turn on the oven, but I wanted to do the same this zucchini pie, I have prepared in advance in order to enjoy it warm
Ingredients for 4:
350 gr. zucchini bio
250 gr. Ricotta bio
1 clove garlic bio
2 fresh organic eggs
2 tablespoons extra virgin olive oil cold pressed bio
20 gr. bio pecorino cheese + a little 'to put on
+ 3 tablespoons of bread crumbs a bit' to put on
4 basil leaves
taste of sea salt to taste bio
of white pepper bio
Cut the zucchini into cubes. In a frying pan, brown garlic in oil, add zucchini, season with salt pepper, cover and allow to dry (takes about 20 minutes). In a bowl sift twice the ricotta and add: salt, pepper, eggs, cheese and bread crumbs, then put the leaves basil coarsely broken by hand. Remove the garlic from the zucchini and blend. Putting it all together and place the mixture into a baking dish greased with oil. Sprinkle the surface of bread crumbs and then cheese. Bake at 180 degrees for 40 minutes.
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