Рецепт Baked Zucchini Flowers with a Creamy Ricotta Filling

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1 голос | 393 визита
 

Ингредиенты

  • 500g fresh ricotta (Sheep’s milk or Cow’s milk is fine. We used whole milk ricotta in our class, but at home I’d probably use part skim)
  • 1 cup parmigiano reggiano
  • Nutritional Info Per Serving: 230 Calories, 16.3g Fat, 414.5mg Sodium, 4.9g Carbs, 1g Fiber, 0.3g Sugars, 16.4g Protein
  • Ingredients
  • 12 zucchini flowers
  • 500g fresh ricotta (Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim)
  • Fresh grated nutmeg (enough to sprinkle over the cheese)
  • 1 cup parmigiano reggiano
  • Salt, pepper to taste
  • 1 bunch of basil
  • 2 Tbsp EVOO (for the sauce)
  • Chopped cherry tomatoes
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