Starters
Filled zucchini with dry buffalo ricotta
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
30 min
Servings:
1 Portions
Ingredients:
6
Zucchini
50 g
of Butter
300 g
of Tipico IT's dry Buffalo Ricotta
150 g
of Bread crumbles
Salt
Pepper
PREPARATION
1
Wash and trim the zucchini. Bring the water to the boil and immerse the zucchini in it for about 10 minutes.
2
After 10 minutes, take the zucchini out and cut them in half. Use a vegetable brush to hollow out the zucchini and save the flesh.
3
Place the hollowed-out zucchini on a plate and leave to cool. Now make the filling.
4
In a bowl, put the butter, the courgette pulp, the grated buffalo ricotta and season with salt and pepper. Mix well with a fork until everything is reduced to a pulp.
5
Spread the mixture inside the hollowed-out zucchini. Finish with a few knobs of butter and a sprinkling of more dry buffalo ricotta and black pepper.
6
Bake in a hot ventilated oven at 180° for about 10-15 minutes.
7
When cooked, take out of the oven and serve!
