Basil ricotta with ratatouille

Basil ricotta with ratatouille

Enriched with basil, cheese and egg yolks, baked ricotta goes splendidly with an easy ratatouille of courgettes, aubergines and tomatoes.

Elements

Small meal For four individuals

for four baking dishes of approx. 1.5 dl

1 bunch of basil

250 g of cottage cheese

four tablespoons of grated cheese

1 litre of semi-fat cream

2 egg yolks

herb salt

200 g of zucchini

300 g of eggplant

2 teaspoons of tomato paste

four tablespoons of olive oil

somewhat water to moist

200 g of tomatoes

Find out how to proceed

Preparation:

approx. 35 minutes

Warm the oven to 180 ° C. Finely chop half of the basil and blend it with the ricotta, cheese, cream and egg yolks. Season with herb salt and distribute the mass within the baking dishes. Bake within the oven for approx. 15 minutes. In the meantime, lower the courgettes and aubergines into cubes. Fry the tomato paste within the oil, add the diced greens and fry them briefly. Moist with somewhat water, cowl with a lid and prepare dinner for about 5 minutes. Let it settle down. Reduce the tomatoes into small items and add them to the ratatouille. Season with salt to the herbs and add the remainder of the basil. Serve the ratatouille with scorching or chilly ricotta.

Helpful ideas

Basil, with its significantly recent and intense taste, is used to fragrance many dishes. Finely chop the leaves and never too thick stems and blend the mince with oil. Use this flavoured oil to taste egg and cottage cheese dishes. Even unfold on bread, basil oil provides a contact of recent and aromatic style. Warning: cowl the chopped basil effectively with oil and maintain it within the fridge for approx. 1 week. You may be interested to read about the cabbage pesto recipe/ beef salad bowl recipe/ Italian apple cake recipe/ rice puddings recipe/ mandarin marmalade recipe.

Comments

Post a Comment

Popular posts from this blog

Chancaca Mazamorra recipe

Image
Chancaca mazamorra is a traditional dessert of Peruvian cuisine. Chancaca, known in other countries as panela or piloncillo, is a sweet made mainly with the juice extracted from sugar cane. Said juice is cooked at high temperatures and then left to dry until solid. In Peru, chancaca is used to make multiple desserts, as well as to sweeten traditional drinks. Keep reading and discover with RecetasGratis.net how to make mazamorra de chancaca. Ingredients to make Mazamorra de chancaca:  1 kilogram of wheat flour  ½ piece of Chancaca  5 units of Cloves  3 branches of Cinnamon  2 jars of milk  Sugar to taste  1 pinch of ground Cinnamon  1 glass of white wine or pisco  1 handful of Raisins How to make Mazamorra de chancaca: To prepare this Peruvian dessert, the first thing you should do is take a saucepan and add a little water, the cinnamon, the cloves and the chancaca. Cook over medium heat until the chancaca melts. Besides, dissolve the flour in a little cold water. When there are no lump
Read more

Nest Milk Ice Cream Pudding Recipe

Image
Our submit of the day right here at TudoReceitas brings one of many best desserts I've ever taught round right here: Ninho milk ice cream pudding! Tremendous creamy, this ice cream pudding is made in a blender and solely wants to remain just a few hours within the fridge to set - how about getting ready it the day earlier than and serving it as a dessert for Sunday lunch? It additionally takes few elements and may be very, very tasty! Take a look at the walkthrough with footage of our Nest Milk Ice Cream Pudding Recipe! Elements for making Nest Milk Ice Cream Pudding: ½ can of condensed milk ½ field of bitter cream ½ cup of entire milk ½ cup of Ninho milk powder oil to grease the mould Learn how to Make Nest Milk Ice Cream Pudding: Begin by separating the elements for this mega creamy Nest milk ice cream pudding. Tip: In order for you, you may add somewhat vanilla extract or essence to the elements checklist, so your pudding will style even higher! Place all elements in a blender.
Read more