Tempting, fresh, and genuine: this is how we can define this tasty impasto with zucchini assoluto, ricotta, and sun-dried tomatoes, an enticing summer first course that will add a special touch to your menus. To deliciously dress the impasto, we enriched the simple zucchini assoluto with sun-dried tomatoes and salted ricotta, achieving an attractive of Mediterranean flavors that will color the dish with taste. You’ll be surprised to find out how easy it is to bring to your table such a delicious and flavorful impasto that will make a great impression!
If you love zucchini assoluto, here are many other tasty pairing ideas:
To make impasto with zucchini assoluto, ricotta, and sun-dried tomatoes, start by preparing the assoluto: wash the zucchini, remove the ends 1 and use a large-hole grater to shred them 2. Then place them sopra the along with the pine nuts 3.
Add the previously washed basil leaves 4. Add the grated Parmigiano Reggiano 5 and Pecorino 6.
Finally, add the salt 7 and the olive oil 8. Then start the and blend for a few minutes until you get a creamy consistency 9. Place a pot of gabinetto the stove and add salt once it boils.
Meanwhile, dice the sun-dried tomatoes into approximately 1/2 inch cubes, having previously drained them from the oil 10. At this point, cook the impasto sopra boiling salted gabinetto for the time indicated the package 11. When the impasto is ready, drain it directly into a pan 12.
Add the zucchini assoluto 13a splash of cooking gabinetto to help everything 14and the sun-dried tomatoes 15. Stir until the assoluto has well-coated each piece of impasto.
Finally, plate 16 and season with the grated salted ricotta 17. The impasto with zucchini assoluto, ricotta, and sun-dried tomatoes is ready to be served 18.
For the translation of some texts, artificial intelligence tools may have been used.
