Zucchini sformato with ricotta and roasted pepper coulis
A soft zucchini and ricotta flan scented with basil, served warm on a brightly coloured roasted pepper coulis.
A recipe from the ITALAZA kitchen
Preparation 20 min · Cooking 60 min (not counting bringing the water to the boil)
A little longer than planned: 80 min.
On ITALAZA, to add to your basket
Ticked products go into your basket with “Add all to basket”.
On ITALAZA, temporarily unavailable
To get: fresh produce
Not sold on ITALAZA.
Greengrocer
Dairy
Butcher
Fishmonger
Other
To find elsewhere
Not available on ITALAZA at the moment.
You already have it
Tick a product to order it anyway.
To go with it
Our suggestions, to add if you wish.
In the kitchen 7 steps
- Preheat the oven to 180 °C. Dice the zucchini (3 pieces) and finely chop the shallot (1 piece).
- Sauté the shallot in half the olive oil (40 ml) for 2 minutes, add the zucchini, season with salt and cook for 10 minutes over medium heat until tender and their water has evaporated. Leave to cool slightly.
- Coarsely blend the zucchini with the ricotta (240 g), eggs (3 pieces), flour (20 g), nutmeg (4 pinches) and basil (1 bunch). Season with salt and pepper.
- Grease a loaf tin or small ramekins with the remaining oil and pour in the mixture.
- Bake in a bain-marie for 40 minutes for a large tin, or 25 minutes for ramekins, until a knife inserted comes out dry.
- Meanwhile, blend the drained roasted peppers (160 g) with a pinch of salt until smooth.
- Leave the sformato to rest for 10 minutes before turning it out. Serve warm, in slices or as individual flans, topped with pepper coulis.
Tip: Let the zucchini water evaporate thoroughly before blending: the sformato will set without releasing liquid and will turn out cleanly.
Probably contains: gluten, eggs, milk · check the labels
Product labels: A Paesana Extra Virgin Olive Oil – Italy (1 liter), Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Citres Grilled Peppers – Antipasti