Ricotta cheese rolls
Instructions
With a grating blade, cut into thin slices carrots and courgettes.
Then Blanch for 1 minute in salted water, drain and keep aside.
Work in 1 Bowl cottage cheese with herbs, garlic, oil, salt and pepper.
Overlap 2 slices of carrot slightly alternating with 2 courgettes, polished with the mixture and roll them up to Cannon.
Proceed in the same way until you run out of ingredients.
Refrigerate until ready to serve.
Ingredients and dosing for 4 persons
- 2 zucchini
- 2 carrots
- 300 g of ricotta
- Chopped parsley
- Chopped basil
- 2 cloves of crushed garlic
- Olive oil
- Salt
- Pepper