salt Pastiera
178 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A zucchini with a creamy heart
preparation
step 1
Peel the ricotta, season it and mix it with oil a pinch of salt, black pepper and nutmeg
step 2
Add the egg and sausage complete with pesto and cheese
step 3
Prepare the bechamel
step 4
Cut for a long time, subtly zucchini
step 5
Put some salt on the grill and heat it well for 1 minute zucchini
step 6
Place them vertically and horizontally for 2 in the center place the mixture, fold the ends
step 7
Place a baking sheet on the bottom of a blade of bechamel
step 8
Arrange the bundles and cover them with bacon and grated cheese
step 9
Cook in a preheated oven ventilated at 160 ° for 15/18 minutes
