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Thousand-leaf zucchini and ricotta
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
12 servings
Leo Santos
@leomchef- Ingredients
- Recipe
- Puff pastry300 g
- Fresh ricotta100 g
- Sour cream100 g
- Mini zucchini250 g
- Olive oil to taste
- Vinegar to taste
- Salt to taste
- Black pepper to taste
- Open the puff pastry as indicated on the package, and take the already opened one to the freezer for 20 minutes. Remove and cut rectangles of 2 cm by 10 cm. Bake in a non-adherent shape for 10 minutes and you can hear them golden.
- Ricotta cream: take the ricotta and cream to the food processor, add salt and pepper to taste, process until you get a smooth cream
- Laminate the zucchinis on the mandolin oi, cut super thin with a knife, and take them to a bowl, season with oil and vinegar, salt and pepper and leave to rest for 20 minutes before using (this will make them more flexible to be folded over the cream.
- Assembly: on a rectangle of puff pastry, apply ricotta cream with the help of a pastry bag. Then arrange zucchini slices, bending them to add volume. (Optional: finish with fleur de sel)
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