Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 40 minuti |
Ingredients
| 350 g | fresh ricotta cheese Sterilgarda |
| 250 g | zucchini |
| 140 g | carrot |
| 130 g | potatoes |
| 100 g | peas |
| 150 g | tomatoes |
| 50 g | celery |
| 2 | eggs |
| q.b. | parsley |
| q.b. | parmesan |
| q.b. | butter |
| q.b. | salt |
| q.b. | pepper |
Preparation
- In a bowl, mix the Ricotta Sterilgarda with the eggs, 2 tablespoons of parmesan, salt, pepper and chopped parsley.
- Dice all the vegetables, blanch them for 2 minutes, drain them and brown them in a pan with a knob of butter, salt and pepper.
- Allow to cool, then add the vegetable mix to the Ricotta Sterilgarda and, finally, distribute the mixture into 6 well-buttered single-serving moulds.
- Bake at 180° for 30 minutes.
- Serve the cakes warm with a side dish of your choice.
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