Ingredient: of Tipico IT's dry Buffalo Ricotta

Quality, authenticity, excellence
Filled zucchini with dry buffalo ricotta

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!

Condividi:

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