Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 12 | 60 minuti |
Ingredients
| 3 | zucchini medium size |
| 3 | carrot |
| 250 g | fresh ricotta cheese Sterilgarda |
| 3 | peppers (yellow, red and green) |
| 1 | big potato |
| 1 | onion |
| 2 cloves | garlic |
| 3 | eggs |
| 100 g | of grated cheese |
| 4 tablespoon | breadcrumbs |
| to taste | extra virgin olive oil |
| to taste | basil |
| to taste | parsley |
| to taste | salt |
| to taste | pepper |
Preparation
- Wash and boil the potato in salted boiling water and set aside.
- Wash the remaining vegetables and cut them into cubes.
- In a non-stick pan, heat the oil and fry the garlic: then add the parsley, basil and vegetables and cook for about 20 minutes, add salt and pepper.
- Let them cool and in the meantime heat the oven to 200°.
- In a bowl, mash the boiled potato with a fork, add the eggs, the Sterilgarda ricotta, the grated cheese and mix with a spoon.
- Add the vegetables and breadcrumbs, mix everything together and pour into a round cake tin lined with baking paper.
- Bake in the oven for about 45/50 minutes.
- Enjoy hot or chilled.
Wash and cut the aubergines into 5 mm thick slices. Place them in a colander, sprinkling with coarse salt. Add a plate with a weight to drain the aubergines. ...
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