Ingredienti:
1 rotolo di pasta sfoglia rettangolare3 uova
6 zucchine medie 500 gr di ricotta vaccina 5 cucchiai di parmigiano prezzemolo fresco tritato 1 spicchio d’aglio olio evo q.b. sale e pepe q.b.Preparazione:
1. tagliate le zucchine a rondelle non troppo spesse 2. mettete in padella con un filo d’olio e lo spicchio d’aglio e rosolate per un paio di minuti,aggiungete poi mezzo bicchiere d’acqua e cuocete fino a quando saranno morbide 3. in una ciotola capiente mettete la ricotta setacciata e schiacciatela con la forchetta English Version
Zucchini and ricotta pie
ingredients: 1 roll of puff pastry rectangular3 eggs 6 medium zucchini
500 grams of ricotta cheese
5 tablespoons of Parmesan cheese
chopped fresh parsley
1 clove of garlic
extra virgin olive oil
salt and pepper preparation:1. The zucchini cut into slices not too thick
2. Put in a pan with a little olive oil and the garlic and saute for a few minutes, then add half a cup of water and cook until they are soft
3. In a large bowl place the sieved ricotta and mash with a fork
4. Then add the eggs, Parmesan cheese, season with salt and pepper and stir until it forms a nice cream
5. Dough add half of the ricotta zucchini
6. Lined now a rectangular baking dish lined with parchment paper with the pastry and prick with the tines of a fork
7. Put the mixture of ricotta and zucchini and leveled
8. Now add the zucchini on the surface
9. Sprinkle with a little ‘Parmesan
Bake at 180 degrees for about 25 minutes until golden brown and crispy