Sformatini di Zucchini
Yield 6
Feel free to play around with the vegetable. Obviously zucchini work best in the summer, but in the winter squash would be great. Also broccoli, cauliflower or even carrots.
Ingredients
- 1/2 kilo of zucchini
- 2 garlic cloves, peeled and chopped
- big handful of fresh basil
- 200 gr fresh ricotta
- 1/4 cup grated parmigiano or mild pecorino
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 large egg
- 3 tablespoons milk
- 1 tablespoon cornstarch
- olive oil
Instructions
- Using a peeler slice one of the zucchini into long thin strips and put them in a bowl. Gently toss with a bit of olive oil to coat and set aside.
- Dice the rest of the zucchini and saute in olive oil for about 10 minutes until tender and just starting to brown. Add the garlic and cook for another minute. Let cool for 10 minutes.
- Pre-heat oven to 180C/ 350F
- Place the zucchini, ricotta, basil, cheese, salt, pepper, egg, milk and cornstarch into a food processor and blend until smooth
- Oil six small ramekins and gently line them with the zucchini slices. Divide the mixture into the ramekins and fold up the zucchini over the top.
- Bake for about 25 minutes. Remove from oven and let come to room temperature. Gently invert them onto individual plates. Serve with a green or mixed salad on the side.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2023/07/sformatini-di-zucchini/