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Pie with zucchini, ricotta and tarragon
A cake flavored with delicate stuffed zucchini with ricotta, will decorate any table.
He was more vivid, you can use green and yellow zucchini.
Ingredients:
Method of preparation:
Pour the flour into a bowl, add the 80 ml of olive oil, warm water and a pinch of salt. Knead homogeneous dough and roll it into a ball. Roll the dough out with a rolling pin on a lightly floured work surface, then spread in a baking dish with parchment paper, and lightly pierce the dough with a fork in several places. Zucchini cut into thin slices. Peel and finely chop the shallot. Fry the finely chopped shallots in a pan with olive oil. Add the zucchini and cook on medium heat until they are soft. Season with salt and pepper. Mix in separate bowl the ricotta with the mustard, egg and tarragon. Season with salt and pepper. Distribute mixture over cake, and sprinkle zucchini with shallots. A little drizzle with olive oil and bake in a preheated 180 degree oven for 40 minutes.published
Author: Alexa Stefani
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: kitchenmag.ru/recipes/5588-pirog-s-tsukini-rikottoy-i-estragonom
He was more vivid, you can use green and yellow zucchini.
Ingredients:
- Zucchini 2 pieces
- Olive oil 85 ml
- Shallot 1 PC.
- Ricotta (you can substitute cottage cheese) 250 g
- Mustard 1 tsp.
- Chicken egg 1 PC.
- Tarragon 2 tsp.
- Flour 250 g
- The water is warm 80 ml
- Salt and pepper to taste
Method of preparation:
Pour the flour into a bowl, add the 80 ml of olive oil, warm water and a pinch of salt. Knead homogeneous dough and roll it into a ball. Roll the dough out with a rolling pin on a lightly floured work surface, then spread in a baking dish with parchment paper, and lightly pierce the dough with a fork in several places. Zucchini cut into thin slices. Peel and finely chop the shallot. Fry the finely chopped shallots in a pan with olive oil. Add the zucchini and cook on medium heat until they are soft. Season with salt and pepper. Mix in separate bowl the ricotta with the mustard, egg and tarragon. Season with salt and pepper. Distribute mixture over cake, and sprinkle zucchini with shallots. A little drizzle with olive oil and bake in a preheated 180 degree oven for 40 minutes.published
Author: Alexa Stefani
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: kitchenmag.ru/recipes/5588-pirog-s-tsukini-rikottoy-i-estragonom
