....Lo ammetto in questi ultimi due giorni sono stata poco presente sui vostri e sul mio blog.....ma avevo un sacco di cose da fare.....e la mia casetta mi ha vista veramente poco.....se non per il pranzo di sabato e la cena di ieri sera......però I made two great culinary experiments ...... one is what I present to you now ......
Al Roby really liked me too ..... ...... but delicate recipe, tasty but genuine .............
Ingredients:
125 gr. full of penne rigate
2 small zucchini or a large
1 tomato copper
35 gr. Philadelphia
50 gr. Ricotta
25 gr. of grated Parmesan
a sprinkling of oregano (1 / 2 tablespoon)
2 tablespoons oil
salt
pepper
Preparation:
Cut the zucchini into rounds and lay them in a Pan Ceramic Pedrini . with oil. Let them dry on a low flame, stirring a few times. Cut the tomatoes into strips and add to zucchini. Remove from heat, add salt and oregano.
Boil the pasta in salted water. Strain and pour over zucchini. In another dish mix the ricotta with the Philadelphia and pepper (I added a tablespoon of water cooking so as to make the creamy sauce is a little softer.
Divide the dough into 2 pans forming a first layer of pasta. Adagiateci over the cream cheese and cover with another layer of pasta and grated Parmesan. Put in oven gratin for about 15 minutes ......
Sfornate e servite ben calda....(Questo è l'interno......)....
Con questa ricetta partecipo alla raccolta di Imma del Blog "Dolci a gogo" "le creuset presentano tutto in cocotte"
Con questa ricetta partecipo alla raccolta di Imma del Blog "Dolci a gogo" "le creuset presentano tutto in cocotte"
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