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.
Cut the black bread into thin slices and spread with butter. Grate the zest of half a lime on top. In the meantime, take a bowl and a fine mesh strainer ...
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