Creamed zucchini tortello with Monte Veronese
Creamed zucchini tortello with Monte VeroneseTime: 1 h Lifestyle: Creative Type of cheese: Monte Veronese Course: Appetiser
Fresh egg pasta (1 egg x 1 Hg flour plus salt to taste)
1 knob of butter
50 g of ricotta cheese
30 g of semi-mature Monte Veronese PDO
a pinch of bicarbonate
white pepper to taste
slices of chilli pepper to taste
20 g of extra mature Monte Veronese PDO
Preparation time: 50 min
Cooking time: 10 min
Roll out the egg pasta with a rolling pin, make circles 8 cm in diameter and place the grated Monte Veronese PDO cheese and flavoured ricotta cheese on it. Make balls with the dough and place them in the centre of the discs to be closed in a semicircle, and finally, shape it into a cake.
Wash the zucchini, hold the outer part and put it in vegetable stock with a pinch of bicarbonate and keep boiling for 2 minutes. Blend the mixture to obtain a dense puree. Cook the cake in salted water for 2 minutes and then mix it in a pan with the zucchini puree and a knob of butter. Lay everything on a wafer of Grana Padano PDO, add a few strips of extra mature Monte Veronese PDO and round slices of raw zucchini. Then decorate the dish with strips of red pepper.