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Zucchini sauces with ricotta and sausage

ingredients

servings

4

Ricotta cheese

250 grams

Pork sausage

300 grams

Grated cheese

50 grams

Butter

25 grams

Type 00 wheat flour

25 grams

Courgette

6 unit

Eggs

1 unit

Extra virgin olive oil

1 spoon

Pesto

1 spoon

Iodized salt

to taste

Black pepper

to taste

Nutmeg

to taste

Skimmed milk

300 mL

second courses from Italy - Sicilia

Zucchini sauces with ricotta and sausage

Zucchini sauces with ricotta and sausage

with meat with gluten with eggs with lactose with nuts source of B vitamins high in calcium source of C vitamins high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini sauces with ricotta and sausage

A zucchini with a creamy heart

Zucchini sauces with ricotta and sausage step 1

step 1

Peel the ricotta, season it and mix it with oil a pinch of salt, black pepper and nutmeg

Zucchini sauces with ricotta and sausage step 2

step 2

Add the egg and sausage complete with pesto and cheese

Zucchini sauces with ricotta and sausage step 3

step 3

Prepare the bechamel

Zucchini sauces with ricotta and sausage step 4

step 4

Cut for a long time, subtly zucchini

Zucchini sauces with ricotta and sausage step 5

step 5

Put some salt on the grill and heat it well for 1 minute zucchini

Zucchini sauces with ricotta and sausage step 6

step 6

Place them vertically and horizontally for 2 in the center place the mixture, fold the ends

Zucchini sauces with ricotta and sausage step 7

step 7

Place a baking sheet on the bottom of a blade of bechamel

Zucchini sauces with ricotta and sausage step 8

step 8

Arrange the bundles and cover them with bacon and grated cheese

Zucchini sauces with ricotta and sausage step 9

step 9

Cook in a preheated oven ventilated at 160 ° for 15/18 minutes

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