Ricotta mini muffins
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) Stefano's 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 Julienne 24cm 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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