Rustic artichoke and leek
starters from Italy - Campania
Baskets Zucchini And Ricotta
Baskets Zucchini And Ricotta
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
These Zucchini and Ricotta Baskets are a delightful idea for a buffet or just for a different dinner. Simple ingredients such as zucchini and ricotta cheese.
preparation
step 1
In the bowl of the planetarium or on the work surface put 200 ml of lukewarm water into which we will thaw the yeast then add the sifted flour and knead
step 2
Add lard and another 100 ml of lukewarm water,
step 3
If needed, add some flour until it has a smooth and compact dough.
step 4
Pour for at least one hour. Meanwhile, we prepare the filling, wash and cut the cubed zucchini. Put in a frying pan the Evo Oil and the Bacon
step 5
Let's brown for just one minute then add the zucchini, turn it over for a moment and add salt and pepper and let it cook for 5 minutes with the lid then another 5 without.
step 6
In a pot put the ricotta cheese and the Grated Cheese,
step 7
Mix and add the Saffron
step 8
Continue to mix to mix the ingredients and finally add the trifolate courgettes with the bacon, mix and place aside.
step 9
Take back the dough now double and spread it in a 2/3 mm thick sheet, cut out about 12 cm
step 10
And put them in muffin molds thus forming baskets.
step 11
Place the filling in the dough baskets
step 12
And bake at 180 ° for 20 minutes.
step 13
Let's cool some Zucchini and Ricotta baskets before making them and serving them.