Ricotta muffins (mini)

Ricotta muffins (mini)

Suggested material offered in store

Ingredients

2 zucchinis diced

2 small carrots diced

2 small potatoes diced

1 celery stalk diced

15 ml (1 tbsp) butter

30 ml (2 tbsp) olive oil

Sal and pepper

350g (3/4lb) ricotta cheese

2 eggs

30 ml (2 tbsp) grated pecorino cheese or parmiggiano

60 ml (1/4 cup) italian parsley finely chopped


Preparation

Boil lots of water in a pot to blanch all diced vegetables, about 2-3 minutes. Drain and put aside.

In a sauté pan, heat oil and butter to brown the vegetables for 5 to 7 minutes. Season with salt and pepper and place in a plate to cool.

Meanwhile, preheat oven to 175C (350F)

In a bowl, mix the ricotta, eggs, pecorino and parsley. Season with salt and pepper. Add the diced vegetables in the ricotta mixture and mix well once more.

Butter the mini muffins molds and fill with mixture. Bake in oven for 30 minutes and serve warm.  


Yield

12 servings.


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