Cheese and courgette flan
Instructions
00242 ZUCCHINI and cheese TIMBALE INGREDIENTS for 4 PEOPLE 300 g of courgette, leek, 100 g 30 g extra virgin olive oil, 40 g of white wine, 300 g eggs, 400 g of ricotta cheese, parsley, salt.
Water fill a baking dish and place in the oven (200°).
Thinly slice the leek and zucchini.
In a pan gently fry the leek and before browned add the zucchini.
Mix thoroughly and let stand for a few minutes to open flame.
Lightly salted and soaked with wine.
Simmer over low heat and covered container for about 5 minutes.
Meanwhile, beat the eggs and a little salt them lightly.
Passed the courgettes, parsley and eggs with mixer until you get a smooth mixture; then, pour the cream into a bowl and add the ricotta.
Grease the moulds for souffl ' and put the mixture.
Arrange in baking dish and bake for about 40 minutes.
When cooked let it cool before unmould.
Served with a fresh tomato sauce topped with raw oil and fresh basil.