multicolored tagliatelle with fresh sauce
Bakery products from Italy - Puglia
Cottage cheese and zucchini
Cottage cheese and zucchini
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Light and simple
preparation
step 1
Stir-fry the zucchini with a pinch of salt to cook them
step 2
Combine the zucchini just withered with the ricotta and mix. Add more spices that you desire.
step 3
Pour the flour into a bowl and add salt, eggs, oil, yeast and water. Mix and then add the soy milk to soften the dough
step 4
Awarded an elastic ball, divide the dough into two equal parts and roll out both in two sheets of the form that is preferred
step 5
Place one of the two sheets in a freshly greased baking sheet and distributed over the stuffing zucchini and ricotta. Close the rustic placing over the second sheet and finish the edges.
step 6
With a brush pass a little oil on the surface of the rustic.
step 7
Bake in a convection oven preheated to 180 degrees for 40 minutes until golden. Remove from the oven and enjoy. The same dough can be made also of turnovers.