Servings:
4
Prep time:
20
Cooking time:
50
INGREDIENTS
- For the filling
- - 500 g of tomatoes sauce
- - 400 g ricotta
- - 4 zucchini
- - 150 g of mozzarella
- - 70 g grated Parmesan cheese
- - 40 g of pine nuts
- - 12 zucchini flowers
- - 2 spring onions
- - 1 clove garlic
- - 1 bunch basil
- - Extra virgin olive oil
- - Salt
- - Pepper
- For the dough
- - 200 g of flour
- - 100 g of wheat flour 0
- - 3 eggs
- - 1 tablespoon extra virgin olive oil
- - Salt
INSTRUCTIONS
- Cut the mozzarella into cubes and place in a colander. Toast half of the pine nuts.
- Prepare the dough. Gather in the mixer the bran flour, white flour, eggs, oil and a pinch of salt. Knead the dough until it formes a ball, then wrap it with plastic wrap and let rest for 10 minutes. Roll out the dough into thin sheets to reduce in rectangle about 15x10 cm.
- Golden the garlic in a pan with 2 tablespoons of oil, add the peeled and diced tomatoes, and a few basil leaves, salt and sautè over high heat for 10 minutes. Eventually remove the garlic.
- Cut the zucchini and onions in washers, cook with 2 tablespoons of olive oil and a little salt. Then mix them with the rest of the basil, pine nuts and half the Parmesan. Mix together well with the cottage cheese and the toasted pine nuts. Check for salt and pepper.
- Blanch a few sheets at a time in salted water with a tablespoon of oil.
- Arrange a little tomato sauce in a baking dish, cover with a layer of pasta, topped with a little zucchini cream, place on it a layer of trimmed zucchini flowers, more sauce, some diced mozzarella and a sprinkling of Parmesan cheese. Do this until all ingredients are used, ending with sauce, mozzarella and parmesan. Bake for 20 minutes.
