Zucchini cake rice crust
Instructions
Cook the rice in lightly salted boiling water.
Drain and cool under running water.
Add the grated Gruyere and 2 egg whites.
Pour the rice into a mold round medium-sized hinge (the wedges should not be too high) and lined with buttered parchment paper well.
With a spoon, spread the grains on the bottom and walls.
Put the mold in the oven at 200 degrees for 10 minutes.
Julienne slice the courgettes wash and Peel.
Add the ricotta, cream, beaten eggs and chopped Marjoram.
Add salt and pepper.
The mould and pour baked in the crust of rice mixture with ricotta and zucchini.
Put in oven at 200 degrees for about 30-40 minutes.
Open the mold gently, remove parchment paper and serve the hot cake.
Ingredients and dosing for 4 persons
- 200 g of arborio rice
- 150 g of gruyere cheese
- 250 g of ricotta
- 300 g of zucchini
- 2 whole eggs
- 2 egg whites
- 4 tablespoons of cream
- Minced marjoram
- Butter
- Salt
- Pepper