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BUCHTELN, DELICIOUS PULL-APART SWEET ROLLS FROM TRENTINO ALTO ADIGE
9 November, 2021

ZUCCHINI AND RICOTTA ROLLS

Rollitos de calabacín y ricotta

I have to admit I am becoming addicted to the cast iron skillet I bought a few months ago. Here’s another recipe to prove it. You are going to absolutely love this zucchini rolls filled with ricotta, or as they are known in Italy, involtini di zucchine. It’s a dish that’s simple, nutritious, low in calories and perfect for dinner.

Zucchini are one of my favorite vegetables and on my blog you can find several recipes if you are a big fan, like me: quinoa rolls, tomato and zucchini savoury tart or this zucchini spaghetti salad.  

For this recipe you will only need a sharp knife or a mandolin slicer, to obtain very thin slices of zucchini that you will fill with ricotta cheese and tomato sauce (if homemade, even better) and lots of aromatic herbs. I used thyme and basil, which I always have at home.

Here’s the recipe, step by step.

 

INGREDIENTS

One big zucchina

Homemade tomato sauce

Ricotta cheese (as much as you want)

Aromatic herbs

 

METHOD

Spread the tomato sauce as shown in the photo on an iron skillet (or on a baking dish if you prefer). Mine is homemade, but you can use canned tomato sauce if you don’t have the time to prepare it.

 Cut the zucchina into thin slices using a mandolin. Place a tablespoon of ricotta on one side of the slice and roll it. Repeat this with the other slices and place them on top of the tomato sauce. I like adding a little thyme and thinly cut basil to the ricotta.

Roast the rolls in a preheated oven for 10 to 15 minutes at 180ºC. Serve with fresh thyme and basil.

 

Buon appetito!

 

Are you going to prepare it? Don’t forget to tag me on Instagram to see it. 

 

 

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