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Zucchini and saffron mini patty cakes

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 12 PEOPLE

wheat flour, 2 cups
egg, 1
butter, 1 stick
water, 1/2 cup
salt, 1 pinch of

For the filling:
ricotta, 10,5 oz
zucchini, 1 medium
white wine, 1/2 cup
saffron, 1 sachet powder
milk, 1/4 cup
egg, 1
onion
salt
olive oil
1 egg for brushing
12 cups to make the patties

PROCEDURE

We begin by preparing the dough. Place on a pastry board the flour, make a hole in the center and put the egg, salt and butter, begin working slowly adding water. Knead the dough into a nice ball which then put in the fridge to rest for an hour.
Now cook the zucchini. Sauté the onion in the oil, add the zucchini and parsley, pour the wine drool cook for 10 minutes. At this point, you put the stigmas of the saffron soaked in warm milk. Add the milk, stir in the zucchini and cook for 4-5 minutes.
Take a bowl and place the ricotta, egg, a pinch of salt the zucchini with saffron, crushed and stir well so as to get a nice creamy mixture.
Roll out the dough thin enough. Cut disks with a pasta bowl, foderateci the buttered molds. Fill with 2-3 tablespoons of filling. Decorate with strips of dough. Bakea 360° F per 12-15 minuti.

Thanks to: A Casa di Simi

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