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.
Sauté the mushrooms with oil and garlic Blend the mushrooms Wet the sandwich bread in the milk Add the mascarpone to the rest of the ingredients Fill ...
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