Ingredients
To prepare the tile of zucchini and ricotta, mix the ricotta with salt, pepper and the grated zest of 1/2 lemon.
Check the courgettes and cut them into very thin ribbons with the mandolin or with an arched potato peeler.
blanch in salted boiling water for 30 seconds, cool them in ice water, then drain and spread them on a tea towel. Dab them with kitchen paper to dry them.
lined 2 small plum cake molds (length 15 cm, width 6 cm) with the courgette ribbons: arrange them horizontally, slightly topped, leaving them spilling over the long sides.
spread a layer of ricotta on the courgettes, then cover with other strips, this time lengthwise, forming a uniform layer.
proceed with another layer of ricotta, one of zucchini and another of ricotta, then tuck the ribbons of zucchini overflowing over the filling making them stick.
Store the molds in the refrigerator to cool for at least 30 minutes.
serve completing with chopped pistachios and fresh basil.
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