Toner For Born Blonde By Clairol

Baked zucchini and ricotta




300g zucchini 1 / 2 onion

125g fresh ricotta cheese 1 egg 10g of
grana grattugiato
sale
pepe
noce moscata

Lavare le zucchine e tagliarle a rondelle di circa mezzo centimetro
Sbucciare e lavare e affettare la cipolla
Mettere tutto in una pentolina con abbondante acqua salata al punto giusto
Lasciarle sbollentare per non più di 5 minuti ( come dice Artusi, dopo 5 minuti le zucchine tendono a lasciare troppe sostanze nutritive all'acqua )
Scolare il tutto, aggiungere 2 cucchiai di olio e far stufare piano fino a termine cottura
Prendere la ricotta e lavorarla fino a farla diventare una crema; aggiungere l'uovo e amalgamare bene
Aggiungere il sale,il pepe, il grana e la noce moscata
Appena le zucchine hanno terminato la cottura, passarle the mixer to obtain a puree

If you're not going to eat the flan in the next hour should be kept at refrigerator cream cheese, eggs, grain, and let cool to eventually keep the zucchini in the fridge, if you combine the two mixtures when the zucchini are hot, the egg might cook with heat.

If you plan to eat within an hour, instead of (or after you've pulled everything out of the fridge), add the zucchini puree with the cream cheese, egg, parmesan

Preheat the oven to 150 degrees, butter (or oil oil) and flour a 13x11 vaschettina aluminum (or so, but the size is important in this case or otherwise pie is too thin, or too much weight to 'crush') and pour the mixture

Cook for about 40/45 minutes (do not worry if it's a black crust at some point, it is normal)

Let it cool first serving, and accompanied with a sauce of carrot or pumpkin

UPDATE: basically you can use any vegetable / vegetable instead of zucchini

I tried yesterday with the artichoke and is very good, only used artichoke hearts, all the points raised and beards.

The artichokes and ricotta pie can accompany it with a sauce of shrimp