ZUCCHINI AND RICOTTA TIMBALE (Gluten Free).
The zucchini and ricotta timbale. A light meal, quick to prepare, tasty and nice presentation. Sometimes I use milk instead of cream in the preparation.
You can vary the vegetable to use: carrots or eggplant or more.
Time: 15 minutes preparation, 15 minutes cooking.
Ingredients: 4 People
Ricotta: 350 grams
Cream kitchen: 150 grams
Parmigiano reggiano: 5 tablespoons
Zucchini: 2 medium (Use the zucchini romanesche if you can: the best for me).
Butter: just enough for stencils
Salt and pepper: quantum satis
For the tomato sauce:
20 cherry tomatoes
5 Basil leaves
Extra virgin olive oil (EVO)
Salt: Far enough
Cream cream, eggs and Parmesan cheese in a bowl. Season with salt and pepper until the mixture is creamy.
Cut the zucchini into cubes and add to the mixture. Mix well.
Butter portion stencils. Fill with the cream cheese.
Do not exceed the capacity of .75 stencils.
Bake at 180° C to 150° C or mixed steam oven for 15 minutes, until the Flans are swollen and slightly Golden.
Preparing the sauce:
Puree the tomatoes with the skin for 2 minutes, strain the sauce and put in a saucepan. Simmer for a few minutes and add a drizzle of olive oil, a little salt and basil leaves.
Serve the flan with tomato sauce. Garnish with additional basil leaves and a few leaves of lettuce.
Buon Appetito a tutti