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Cheesecake salted with zucchini

ingredients

servings

8

Full fat milk

2 spoons

Isinglass

6 oz

Courgette

200 oz

Robiola cheese

100 oz

Philadelphia spreadable cheese

200 oz

Butter

80 oz

Taralli

200 oz

starters from Italy

Cheesecake salted with zucchini

Cheesecake salted with zucchini

with gluten with fish with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake salted with zucchini

Delicious and exquisite recipe

Cheesecake salted with zucchini step 1

step 1

I shred the taralli, then added the loose butter and lined the bottom of a 20cm (first coated with the film) cake with the compound and put it in the fridge for at least half an hour.

Cheesecake salted with zucchini step 2

step 2

I grated the zucchini and cooked them with an oil spout.

Cheesecake salted with zucchini step 3

step 3

I mixed the cheese with cold zucchini, salt-adjusted and then added the fish glue that I first soaked in water and then dissolved in two tablespoons of warm milk.

Cheesecake salted with zucchini step 4

step 4

I distributed it over the base of taralli, leveled it and then put it in the fridge for a couple of hours.

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