Hello all s
today I present you a starter that I learned on Thursday 'to the last cooking class I am attending.
The course 'taken by chef Martin Martignon, a young and dynamic chefs with a thousand ideas and new ideas to get good results in the kitchen.
I varied the doses tailored to personal taste.
Serves 4
3 zucchini
average 150 grams of ricotta cheese 2 eggs
200 grams of peeled shrimp (thawed ones are fine) 1 clove garlic
poached lightly crushed
Grana Padano, grated lemon peel grated
extra virgin olive oil salt
Clean the zucchini, cut in half 'in the longitudinal direction, cut into thin slices, thus obtaining' the crescents.
Take a frying pan, add 1 tablespoon oil, add garlic and zucchini, cook for 10 minutes over high heat stirring often the zucchini.
Add the shrimp and cook for another 5 minutes, turn off and let cool.
In a pan mix the eggs with the ricotta, add parmesan cheese and the grated lemon rind, add the zucchini and shrimp.
You have to make a soft but firm, so regulator with the addition of Parmesan cheese, salt to taste.
Put the mixture into small molds (I used silicone muffin) and bake at 180 degrees for about 15 minutes. If using metal molds
remember to anoint them with oil.
regulator with cooking times and consider it "cooked" when they are golden on the surface.
Enjoy
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