Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 60 minuti |
Ingredients
| 1 rolls | shortcrust pastry |
| 2 | zucchini |
| 6 | zucchini flower |
| 2 | egg |
| 100 mL | cooking cream Sterilgarda |
| 100 g | ricotta Sterilgarda |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Roll out the shortcrust pastry in a previously oiled round baking dish and keep it in the refrigerator until ready to use.
- Clean the courgettes and cut them into thin slices.
- Also wash the courgette flowers, removing the internal pistil. Open four of them and lay them out on a sheet of absorbent paper; chop the remaining two with the help of a mezzaluna.
- Beat the eggs with the Sterilgarda cooking cream, add the crumbled ricotta and mix.
- Also add the courgettes and chopped flowers, season with oil, salt and pepper.
- Take the baking dish with the shortcrust pastry and fill it with the mixture.
- Decorate the surface with the open courgette flowers and a drizzle of oil; cook in a preheated oven at 180° for about 35-40 minutes.
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