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Caned on mint bed




Grated Parmesan cheese

to taste


to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Fresh mint

10 leafs


to taste

Ricotta cheese

250 grams


4 unit

Type 1 wheat flour

100 grams


80 grams


2 unit


40 grams

second courses from Italy

Caned on mint bed

Caned on mint bed

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Caned on mint bed

Second dish simple and fresh

Caned on mint bed step 1

step 1

I prepared the canederli bruising the butter and then the eggs, added 2 zucchini cut to fine julienne and completed with nutmeg, salt, grated bread, flour and ricotta always mixing very well

Caned on mint bed step 2

step 2

I have balls and I let them rest for about 20 minutes.

Caned on mint bed step 3

step 3

For the sauce I very smooth 2 zucchini, first cut into julienne, with oil, mint and a little water and salt.

Caned on mint bed step 4

step 4

After cooking them in the water, without letting them boil a lot, as soon as they came to the surface, I took them two to two with the foam and laid in the colander.

Caned on mint bed step 5

step 5

I then put the cream on the dough plates and over them, a sauce of sauce over, parmesan cheese and decorative mint leaves.

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