This is a very simple and fast Italian recipes that you can prepare when you come back later from your job and you haven’t any delicious recipes to eat. You need only some zucchini, a flaky pastry that you can easily found at the supermarket, cheese, in this case I used ricotta cheese from cow but if you don’t have this Italian cheese you can also use what you have at home better a soft Italian cheese like Stracchino or Asiago cheese, and salame that gives a salted taste to the pie of zucchini. If you like you can even add an egg. Just cook a little bit the zucchini, add all the other ingredient to them, and fill the pastry and bake. Easy, fast and a delicious Italian recipe is ready!
INGREDIENTS (for 6 people)
1 Round flaky pastry
1 / 2 Onion
6 Zucchini
250g or 2 cups of Ricotta cheese
8 Slices of Salame
40g or ½ cup of Parmesan
3-4 Tablespoons of Extra virgin olive oil
Salt
Pepper
PREPARATION TIME: 25 minutes
COOKING TIME: 30-40 minutes
WINE: Golfo del Tigullio Vermentino (White Wine)
PREPARATION
Clean and cut in thin slices the zucchini. Preheat the extra virgin olive oil in a large pan, cut the onion in thin slices then add them to the extra virgin olive oil and let them brown. Cook the zucchini on a low flame for about 15-20 minutes.
When the zucchini are ready put them in a bowl, add the ricotta cheese, the slices of salame, Parmesan, a bit of salt and pepper and mix all together. Better if the ricotta cheese is from cow.
Place a sheet of baking paper on the bottom of a baking-pan, place over it the pastry and makes some little holes on its surface with a fork.
Fill the pastry with the mixture of zucchini and ricotta cheese.
Bake at 180-200 degree for about 40 minutes until the surface becomes golden. Serve warm.
BUON APPETITO!
INGREDIENTS (for 6 people)
1 Round flaky pastry
1 / 2 Onion
6 Zucchini
250g or 2 cups of Ricotta cheese
8 Slices of Salame
40g or ½ cup of Parmesan
3-4 Tablespoons of Extra virgin olive oil
Salt
Pepper
PREPARATION TIME: 25 minutes
COOKING TIME: 30-40 minutes
WINE: Golfo del Tigullio Vermentino (White Wine)
PREPARATION
Clean and cut in thin slices the zucchini. Preheat the extra virgin olive oil in a large pan, cut the onion in thin slices then add them to the extra virgin olive oil and let them brown. Cook the zucchini on a low flame for about 15-20 minutes.
When the zucchini are ready put them in a bowl, add the ricotta cheese, the slices of salame, Parmesan, a bit of salt and pepper and mix all together. Better if the ricotta cheese is from cow.
Place a sheet of baking paper on the bottom of a baking-pan, place over it the pastry and makes some little holes on its surface with a fork.
Fill the pastry with the mixture of zucchini and ricotta cheese.
Bake at 180-200 degree for about 40 minutes until the surface becomes golden. Serve warm.
BUON APPETITO!
